Ingredients:
Red butter lettuce
A microwavable pack of ancient grains or rice
Brussels sprouts
Butternut squash
Goat cheese
Cucumbers
Pork tenderloin
Olive oil
Salt and Pepper
Dressing:
1 teaspoon honey
2 teaspoon grainy mustard
1 tablespoon olive oil
1/4 cup white balsamic vinegar
salt and pepper to taste
Method:
Set you oven to air fry mode, or use an oven set to convection at 400 degrees. On a large baking sheet add the pork tenderloin and coat with olive oil and plenty of salt and pepper. Bake for 12 minutes. Remove the pan from the oven and add diced butternut squash and halved brussels sprouts. Coat them in olive oil and salt and pepper as well. Bake for 10 more minutes, until the meat is cooked through and the veggies are tender.
While everything is cooking, make the ancient grain per package instructions, slice cucumbers and make the dressing. Make the dressing by mixing everything together in a bowl. You can easily double the recipe to use for leftovers!
Let the meat rest for 5 minutes before slicing after it comes out of the oven.
Assemble to bowl! Start with the lettuce and grains, then add the meat, veggies and some goat cheese. Top everything with the dressing and enjoy!
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