This post is a collaboration with Coleman All Natural Meats. All opinions, photos, and the recipe are my own.
This Harvest Bowl with Pork Tenderloin is fall comfort, a seared pork tenderloin over brown rice with roasted Brussels sprouts, sweet potatoes, and a kale apple parmesan salad. It's an easy weeknight meal that still feels elevated enough for company, and the pork sears up with a crust that honestly tastes like something off a restaurant menu.
I love this one for the exact window we're in right now, Brussels sprouts and sweet potatoes are everywhere at the market, apples are at their best, and there's still just enough daylight after work to get dinner on the table without feeling rushed. It's become one of my go-to fall weeknight dinners.
This recipe uses Coleman Natural pork tenderloin - Heritage Duroc pork that's humanely raised with no antibiotics ever, no added hormones, and fed an all-vegetarian diet. It's the kind of quality you can trust, and you can genuinely taste the difference in how tender and juicy the pork turns out.
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Ingredients
Everything in this bowl is pantry-friendly and easy to find in one trip. The star is the Coleman Natural pork tenderloin - trimmed of its silver skin and seasoned simply so the meat does the talking. The kale apple parmesan salad brings the sweet-tart crunch that makes this feel like fall.
- Coleman Natural pork tenderloin
- Kosher salt and black pepper
- Garlic powder
- Italian seasoning
- Olive oil
- Chicken stock
- Brown rice
- Sweet potatoes
- Brussels sprouts
- Kale
- Apple
- Red onion
- Shaved Parmesan
- Balsamic vinegar
- Dijon mustard
See recipe card for quantities.
Instructions
The key to this recipe is the sear. Once that pork tenderloin hits a hot pan, leave it alone - resist the urge to move it around, and let the crust develop on its own. That's what gives you the deep golden color and the flavor that makes this taste like a restaurant dish.
- Step 1: Trim the silver skin from the pork tenderloin, then season with salt, pepper, garlic powder, and Italian seasoning.
- Step 2: Toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper, then roast at 425°F until tender and browned.
- Step 3: Sear the pork in a hot pan with olive oil, undisturbed, until a deep crust forms, then season the other side and flip.
- Step 4: Transfer the pork to a rack on a sheet pan and roast at 425°F until it reaches 145°F, then rest, slice, and deglaze the pan with chicken stock.
Hint: don't touch the pork once it hits the pan. Moving it around too early is the most common reason the crust doesn't fully develop - give it the full 3 to 4 minutes before you check it.
Taste the Coleman Difference
Coleman Heritage Duroc pork is humanely raised with no antibiotics ever, no added hormones, and fed an all-vegetarian diet. Quality you can trust, flavor you can taste.
Substitutions
This recipe is naturally gluten-free as written, and it's easy to adjust for a few other diets and preferences.
- Grain - swap the brown rice for quinoa or farro if that's what you have on hand
- Dairy-free - leave off the shaved Parmesan, or use a dairy-free Parmesan alternative
- Greens - if kale isn't your favorite, baby spinach or a spring mix works in its place
[Add a note here if you've tested a vegetarian swap for thk out to a plant-based version if you have one on the blog.]
Variations
This bowl is easy to dress up or simplify depending on the night.
- Extra crunch - add toasted pecans or walnuts to the kale salad
- Smoky - add crumbled cooked bacon to the salad or bowl
- Kid-friendly - serve the pork and veggies deconstructed with a milder dressing on the side instead of tossed
Equipment
A heavy, oven-safe skillet gives the pork the best sear and holds heat well - I use a large HexClad pan for this. A wire rack set inside a sheet pan lets air circulate around the tenderloin while it finishes roasting, so the crust stays crisp instead of steaming. An instant-read thermometer takes the guesswork out of knowing when the pork is done.
Storage
Store the pork, rice, and roasted vegetables together in an airtight container in the fridge for 3 to 4 days. Keep the kale apple salad undressed and store the dressing separately so the apple and kale stay fresh - toss just before serving.
Top Tip
Don't touch the pork once it's in the pan! Let it sear undisturbed so the crust forms properly, and pull it at 145°F for a juicy, tender bite every time.
FAQ
Pork tenderloin is safe to eat at a minimum internal temperature of 145°F, followed by a 3-minute rest. At that temperature, it will still have a slight blush of pink in the center, which is normal.
Related
Looking for other recipes like this? Try these:
Harvest Bowl with Pork Tenderloin
Ingredients
- 1.5 lb Coleman Natural pork tenderloin about 2 tenderloins, silver skin trimmed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil for searing
- ½ cup chicken stock for deglazing
- 1 cup brown rice uncooked
- 2 medium sweet potatoes cut into ¾-inch cubes
- 1 lb Brussels sprouts trimmed and halved
- 2 tablespoon olive oil for roasting
- 1 teaspoon kosher salt for the vegetables
- ½ teaspoon black pepper for the vegetables
- 1 bunch kale about 5 oz, stems removed, finely chopped
- 1 large crisp apple diced
- ¼ cup red onion thinly sliced
- ⅓ cup shaved Parmesan
- 2 tablespoon balsamic vinegar
- 2 teaspoon Dijon mustard
- 3 tablespoon olive oil for the dressing
Instructions
- Cook the brown rice according to package directions. Keep covered off the heat for 10 minutes once done.
- Pat the tenderloins dry and trim the silver skin. Mix the salt, pepper, garlic powder, and Italian seasoning, and season one side of the pork, reserving the rest for the second side.
- Heat the oven to 425°F. Toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper. Roast on separate sheet pans until browned and tender, 20-30 minutes.
- Whisk the balsamic vinegar, Dijon, and a pinch of salt, then whisk in the olive oil. Toss the chopped kale with half the dressing.
- Heat a large oven-safe skillet over high heat until very hot. Add the olive oil, then lay the pork in seasoned-side down. Don't touch it for 3-4 minutes, until a deep crust forms. Season the exposed side, flip, and sear 3-4 minutes more.
- Transfer the pork to a wire rack set on a sheet pan. Roast at 425°F until it reaches 145°F internally, about 8-12 minutes.
- Rest the pork 5-10 minutes. Set the skillet over medium heat, pour in the chicken stock, scrape up the browned bits, and simmer until reduced by half.
- Slice the pork. Toss the apple, red onion, and Parmesan into the dressed kale. Build bowls with rice, roasted vegetables, salad, and pork, spooning the pan sauce over top.
