Pork Tenderloin and Black Bean-Brown Rice Bowls
with Citrus-Avocado Salsa and Roasted Sweet PotatoesCalories
:
990 kcalProtein
:
58g proteinTotal
:
45 minutesDifficulty
:
EasyHigh Protein
Very High Fibre
Allergens:
- Sulphites
- Mustard
- Peanuts
- Wheat
- Milk
- Soy
- Sulphites
- Sesame
- Tree nuts
- Triticale
- May contain traces of allergens
Ingredients: Pork tenderloin • Sweet potato • Avocado • Quick cook brown rice • Black beans (black beans, water, salt, calcium chloride, citric acid) • Oranges • Baby heirloom tomatoes • Limes • Cilantro • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Garlic • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 be present: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
2.5 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
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.
Utensils
•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
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.
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.
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.**
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.
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!)
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The citrus-avocado salsa was a standout, with bright, fresh flavours that complemented the pork well; some found the overall combination less cohesive without enough salsa.
- Ease of prep: Some reviewers found the number of components and steps a bit involved, particularly with so many ingredients coming together at once.
- Suggestions: Use generous amounts of salsa to keep the dish moist, and consider serving it on the side so everyone can adjust to taste. If your avocado is firm, leave it out at room temperature ahead of time to ripen before use.
- Leftovers: No substantive feedback on this topic was provided.
- Flavour: The citrus-avocado salsa was a standout, with bright, fresh flavours that complemented the pork well; some found the dish less cohesive without enough salsa to tie it together.
- Ease of prep: Some reviewers found the number of components a bit involved, noting the recipe has many moving parts to manage at once.
- Suggestions: Use generous amounts of salsa to keep the dish moist, and consider serving it on the side so everyone can adjust to taste. If your avocado is firm, leave it out at room temperature ahead of time so it is ready to use.
