Preheat oven to 450 degrees. Trim and half Brussels sprouts, set aside. Chop onion, mince garlic. Seed and slice peppers. Juice oranges and limes, separately. Cook brown rice.

Cut pork into chunks.  Heat a large skillet and add canola oil. Brown pork cubes on all sides until browned, about 5 minutes. Then add onions and garlic, cook for 1-2 minutes longer.

Add peppers, orange and lime juices, hot sauce, curry powder and salt. Cook over low heat for 30 minutes, or until pork is tender.

While pork cooks, heat another skillet with 1/4 cup (starting with only 1/8 cup, add more if needed) olive oil. Add Brussels sprouts and cook undisturbed for 3-5 minutes, allowing to begin to brown. Then place them in an over-safe dish, and cook an additional 20 minutes. 

Serve pork on top of cooked brown rice, with Brussels sprouts, and apples. (optional- chop and cook apples with 1/2 cup water and some cinnamon in a microwave safe dish for about 4-5 minutes.)