Harvest Brussels Sprouts Bowl with Pork Tenderloin is an easy weeknight meal, packed with flavor and nutrients, thanks to Farm Promise®.
We have all heard the phrase “pork is the other white meat”. That may be true for some, but in our house, pork is the first option for white meat. I have always been a fan of pork, both as a chef and a consumer. This has been true in my adult life, but as a kid I remember my mom (as most home cooks) was programmed to cook pork so long that it was always dry and tough. I am not quite sure why that happened; maybe it was because industry standards were not like they are today.
Thanks to Farm Promise®, including pork in menu planning for our family is an easy choice. I know that Farm Promise® pork is always the highest quality, from local, multigenerational family farmers who care deeply about the welfare of their animals. Most importantly there are no growth promotants, hormones, or anitbiotics—ever. This Harvest Brussels Sprouts Bowl with Pork Tenderloin is exactly the kind of meal I like to make for my family. It is hearty and full of texture, combining nutty farro with crunchy Brussels sprouts, and sweetness from the potatoes. This all comes together with a tangy, savory dressing. I think it tastes best when the salad is mixed together when served. The warm dressing clings to the greens, while the pork soaks up its flavor, creating the perfect bite.
Today’s pork recipes are many and diverse. I believe pork is most delicious when it has a slight pink color, cooked until it reaches an internal temperature of 145°. Not only are modern cooking styles more tender and delicious, but they also allow you to prepare a fantastic meal in a shorter amount of time. Thanks to Farm Promise®, better pork is within reach. It is a great option for our family.
This post is sponsored by our friends at Farm Promise®. All opinions are our own.
Made with shaved Brussels sprouts and thinly sliced pork tenderloin, this autum harvest bowl is a healthy and easy weeknight meal.
Farm Promise® pork tenderloin
8 oz shaved Brussels sprouts
1/2 C dried cranberries
2 C spring mix
6 slices bacon
1 C diced sweet potatoes
1/2 C shredded carrots
1/2 C cooked farro
2 Tbsp sugar
1/2 C cider vinegar
1 C vegetable oil (divided)
- Preheat oven to 350°
- Drizzle 1/4 C oil over diced sweet potatoes and place in dish with tenderloin. Cover with foil and place in oven.
- Cook for 20-25 minutes or until pork has an internal temperature of 145°.
- Remove from oven and allow to set covered for 5 minutes.
- To prepare the dressing:
- Using a sauté pan, heat over medium heat and add bacon slices. Cook until crispy.
- Remove from pan and reserve 1/4 C bacon drippings and leave in pan.
- Add sugar and cook until dissolved. Add vinegar and remove from heat. Drizzle remaining oil into mixture while whisking to combine and add chopped bacon.
- To assemble:
- In a large bowl, combine Brussels sprouts with carrots and spring mix and toss to combine. Divide into 4 large serving bowls and top with sweet potatoes and sliced pork tenderloin.
- Top with cranberries and drizzle dressing over bowl.