Roast Pork with Roasted Brussels Sprouts and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roast Pork with Roasted Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Roast Pork with Roasted Brussels Sprouts and Quinoa

Enjoy tender slices of lean roast pork paired with crisp, caramelized Brussels sprouts and a serving of fluffy quinoa, accented by a light drizzle of olive oil and natural seasonings. This dish brings a delightful balance of savory pork and roasted vegetable goodness that satisfies both taste and nutrition.

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NUTRITION

602kcal
Protein
48.6g
Fat
29.9g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

7 ounces Lean Pork Roast

1 cup Brussels Sprouts

1 medium Carrot

1/2 cup cooked Quinoa

1/2 tablespoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the pork roast dry with paper towels and season generously with salt and pepper.

  • 3

    Place the pork roast on a baking sheet and transfer it to the oven. Roast for about 25-30 minutes or until the internal temperature reaches 145°F (63°C). Remove from the oven and allow it to rest for 5-10 minutes before slicing.

  • 4

    Meanwhile, trim and halve the Brussels sprouts. Peel and cut the carrot into sticks or rounds.

  • 5

    In a bowl, toss the Brussels sprouts and carrots with 1/2 tablespoon of olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on a separate baking sheet and roast in the oven for 20 minutes, stirring halfway through for even browning.

  • 7

    Prepare quinoa according to package directions, or if pre-cooked, gently reheat.

  • 8

    To serve, slice the pork roast and plate alongside a generous serving of quinoa and roasted vegetables. Optionally, drizzle a little extra olive oil or a squeeze of lemon over the vegetables for added brightness.

Roast Pork with Roasted Brussels Sprouts and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roast Pork with Roasted Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Roast Pork with Roasted Brussels Sprouts and Quinoa

Enjoy tender slices of lean roast pork paired with crisp, caramelized Brussels sprouts and a serving of fluffy quinoa, accented by a light drizzle of olive oil and natural seasonings. This dish brings a delightful balance of savory pork and roasted vegetable goodness that satisfies both taste and nutrition.

NUTRITION

602kcal
Protein
48.6g
Fat
29.9g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

7 ounces Lean Pork Roast

1 cup Brussels Sprouts

1 medium Carrot

1/2 cup cooked Quinoa

1/2 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the pork roast dry with paper towels and season generously with salt and pepper.

  • 3

    Place the pork roast on a baking sheet and transfer it to the oven. Roast for about 25-30 minutes or until the internal temperature reaches 145°F (63°C). Remove from the oven and allow it to rest for 5-10 minutes before slicing.

  • 4

    Meanwhile, trim and halve the Brussels sprouts. Peel and cut the carrot into sticks or rounds.

  • 5

    In a bowl, toss the Brussels sprouts and carrots with 1/2 tablespoon of olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on a separate baking sheet and roast in the oven for 20 minutes, stirring halfway through for even browning.

  • 7

    Prepare quinoa according to package directions, or if pre-cooked, gently reheat.

  • 8

    To serve, slice the pork roast and plate alongside a generous serving of quinoa and roasted vegetables. Optionally, drizzle a little extra olive oil or a squeeze of lemon over the vegetables for added brightness.