Fresh Easy Fall Family Dinner

This fresh and easy fall family dinner brings together the smoky richness of Smithfield Applewood Bacon Loin Filet with the sweet warmth of cinnamonsautéed brussel sprouts and Honeycrisp apples served over fluffy quinoa. It is designed for busy weeknights when you want something quick, wholesome, and flavorful all at once. The combination of real bacon crust on the pork and the fallinspired sides makes it a memorable meal that feels both comforting and special without a lot of fuss.

I first made this for my family on a hectic evening after a long shopping trip and it quickly became a staple. The baconcrusted pork paired with the sweet and cinnamonkissed sprouts and apples is a combo everyone raves about.

Ingredients

• Smithfield Applewood Bacon Loin Filet: which is marinated and crusted in real smoked bacon for rich flavor and incredible convenience
• Brussel sprouts: provide a hearty vegetable with a slight nuttiness choose fresh and firm sprouts without yellow leaves
• Honeycrisp apples: add a sweet crispness and balance the savory pork pick firm, brightly colored apples with no bruises
• Quinoa: is a proteinrich grain that cooks quickly and soaks up flavors well rinse before cooking for best texture
• Avocado oil: for a neutral, healthy fat that withstands sautéing temperatures
• Ground cinnamon: for warmth and subtle sweetness to complement the apples and sprouts
• Stevia sweetener: to gently enhance the natural sweetness without overpowering the dish

Instructions

Preheat the Oven:

Place the Smithfield Applewood Bacon Loin Filet in a baking dish with the bacon side facing up. Preheat your oven to 400 degrees Fahrenheit to prepare for roasting. Because the pork loin is premarinated and crusted with real bacon, there is no need to cover it. It will cook beautifully in about 30 minutes.

Cook the Quinoa:

Bring 8 cups of water to a rapid boil in a large pot. Add the rinsed quinoa, stir occasionally, and let it cook for 12 to 15 minutes until tender. Once done, strain off any excess water and set aside so it stays fluffy.

Prepare the Vegetables and Apples:

Halve the brussel sprouts carefully, removing any tough outer leaves. Dice the Honeycrisp apples into bitesize pieces. The crispness and natural sweetness of these apples brighten the dish and contrast beautifully with the savory pork.

Sauté the Brussel Sprouts and Apples:

Heat 3 tablespoons of avocado oil in a large skillet over medium heat. Add the brussel sprouts and diced apples. Sprinkle cinnamon and stevia evenly over the mixture. Sauté for about 10 minutes until the sprouts are tender but still slightly crisp and the apples have softened and absorbed the cinnamon flavor. Remove from heat and let it cool slightly.

Roast and Rest the Pork:

Once the pork has reached an internal temperature of 150 degrees Fahrenheit, remove it from the oven and allow it to rest for 3 minutes. This resting time lets the juices redistribute and the pork finish cooking internally, ensuring a moist slice every time.

Serve and Enjoy:

Plate a generous scoop of quinoa, top it with the cinnamon-sautéed brussel sprouts and apples, and lay slices of the baconcrusted pork over everything. The blend of smoky, sweet, and savory flavors is perfect together and very satisfying.

My favorite ingredient has to be the Honeycrisp apple. After spending a few years in Washington state where these apples are legendary, I am hooked. Their perfect combination of tartness and sweetness brings a fresh brightness to this pork and vegetable dish that feels just like fall on a plate. The first time my kids tried this meal after a long day, they asked for seconds immediately — a true win!

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to four days. The pork pork slices can dry out if reheated too aggressively so reheating gently covered with a bit of foil or in a microwave with a splash of water helps retain moisture.

Ingredient Substitutions

If you cannot find Honeycrisp apples any crisp apple like Fuji or Pink Lady will work well. For a different vegetable, roasted carrots or sautéed green beans can be swapped for the brussel sprouts with good results. You can use olive oil in place of avocado oil but keep the heat moderate to avoid burning the oil.

Serving Suggestions

This dish is perfect on its own for a complete meal but pairs nicely with a crisp green salad and a warm cup of spiced apple cider to round out a cozy fall dinner experience.

This baconcrusted pork with cinnamonsautéed brussel sprouts and Honeycrisp apples over fluffy quinoa is an easy fall weeknight meal the whole family will enjoy. It comes together quickly and stores well for busy days.

Common Questions About Recipes

→ How long does it take to cook the pork loin?

Roast the pork loin at 400 degrees for about 30 minutes until it reaches an internal temperature of 150°F, then let it rest for 3 minutes.

→ Can I substitute Honeycrisp apples with other varieties?

Yes, while Honeycrisp apples provide sweetness and crunch, other crisp apple varieties can be used without losing the dish's signature fall flavor.

→ What is the best way to cook quinoa for this meal?

Bring water to a rapid boil, add quinoa, cook for 12-15 minutes stirring occasionally, then drain any excess liquid before serving.

→ How are the brussel sprouts prepared?

Halve the brussel sprouts and sauté them with diced apples, cinnamon, stevia, and avocado oil for 10 minutes until tender and flavorful.

→ Can the pork be cooked faster?

Yes, slicing or dicing the pork loin before cooking can reduce the cook time by half, making it even quicker for busy nights.