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Pork Tenderloin and Black Bean-Brown Rice Bowls

Pork Tenderloin and Black Bean-Brown Rice Bowls

with Citrus-Avocado Salsa and Roasted Sweet Potatoes
3.5(106)
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Calories
: 
990 kcal
Protein
: 
58g protein
Preparation Time
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Mustard
  • Peanuts
  • Wheat
  • Milk
  • Soy
  • Sulphites
  • Sesame
  • Tree nuts
  • Triticale
  • May contain traces of allergens
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
serving amount

340 g

Pork Tenderloin

½ unit(s)

Black Beans

2 unit(s)

Sweet Potato

1 cup

Quick Cook Brown Rice

1 unit(s)

Avocado

1 unit(s)

Orange

1 unit(s)

Lime

113 g

Baby Heirloom Tomatoes

7 g

Cilantro

1 unit(s)

Garlic, cloves

2 g

Cumin-Turmeric Spice Blend

(May contain traces of: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

Not included in your delivery

2.5 tsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories990 kcal
Fat26 g
Saturated Fat4.5 g
Carbohydrate139 g
Sugar15 g
Dietary Fiber25 g
Protein58 g
Cholesterol95 mg
Sodium690 mg
Potassium2350 mg
Calcium200 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Parchment Paper
•Baking Sheet
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Strainer
•Large Non-Stick Pan
•Small Bowl
•Zester
•Whisk
•Medium Bowl
•Large Bowl

Cooking Steps

Prep sweet potatoes
1
  • Before starting, preheat the oven to 450°F.
  • To a medium pot, add 1 1/2 cups (3 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Wash and dry all produce.
  • Peel, then cut sweet potatoes into 1/2-inch pieces. 
  • To a parchment-lined baking sheet, add sweet potatoes, half the Smoked Paprika-Garlic Blend and 1/2 tsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast sweet potatoes and cook brown rice
2
  • Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
  • Meanwhile, using a strainer, rinse rice once. Add to the boiling water.
  • Using the same strainer, drain and rinse half the black beans (use all for 4 servings). Add to the boiling water, then reduce heat to low. Cover and cook for 15-17 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
Sear and roast pork
3
  • Pat pork dry with paper towels.
  • In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium-high.
  • When hot, add pork. Sear for 4-6 min, turning to cook all sides.
  • Transfer pork to another parchment-lined baking sheet.
  • In a small bowl, combine half the Cumin-Turmeric Spice Blend (use all for 4 servings) and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper.
  • Sprinkle seasoning mixture all over pork, then roast in the middle of the oven for 14-16 min, until golden and cooked through.**
Prep
4
  • Meanwhile, halve tomatoes.
  • Zest, then juice orange.
  • Zest, then juice lime.
  • Peel, then mince or grate garlic.
  • Cut avocado in half, remove the pit and peel, then cut into cubes.
  • Finely chop cilantro.
Make sauce
5
  • In a medium bowl, whisk together orange juice, lime juice, orange zest, lime zest, cilantro, half the garlic and 1 tbsp (2 tbsp) oil. (TIP: We love to use olive oil here.) Season with salt and pepper. (NOTE: This is your mojo sauce!)
Finish and serve
6
  • In a large bowl, toss together avocado, tomatoes and mojo sauce. Season with salt and pepper. (NOTE: This is your salsa!)
  • Let pork rest on a cutting board for 5 min before slicing.
  • Fluff rice with a fork, then stir in remaining garlic.
  • Thinly slice pork.
  • Divide brown rice-black bean mixture between bowls. Top with sweet potatoes, pork and salsa.
  • Spoon pork juices over pork.
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