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Harvest Brussels Sprouts Bowl with Pork Tenderloin

  • Author: Superman Cooks
  • Prep Time: 15 Minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 large portions 1x
  • Category: Entree
  • Cuisine: American


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)


  1. Preheat oven to 350°
  2. Drizzle 1/4 C oil over diced sweet potatoes and place in dish with tenderloin. Cover with foil and place in oven.
  3. Cook for 20-25 minutes or until pork has an internal temperature of 145°.
  4. Remove from oven and allow to set covered for 5 minutes.
  5. To prepare the dressing:
  6. Using a sauté pan, heat over medium heat and add bacon slices. Cook until crispy.
  7. Remove from pan and reserve 1/4 C bacon drippings and leave in pan.
  8. 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.
  9. To assemble:
  10. 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.
  11. Top with cranberries and drizzle dressing over bowl.

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