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Harvest Bowl with Pork Tenderloin

Seared Coleman Natural pork tenderloin over brown rice with roasted Brussels sprouts, sweet potatoes, and a kale apple parmesan salad. An easy weeknight meal that eats like a restaurant dish.
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Course Main Course
Cuisine American

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.

Video

Notes

Pork is safe at a minimum internal temperature of 145°F and will still have a slight blush of pink at the center — that’s normal. Store leftovers in an airtight container for 3-4 days; keep the kale salad undressed.