Pork Tenderloin and Black Bean-Brown Rice Bowls
with Citrus-Avocado Salsa and Roasted Sweet Potatoes
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Pork tenderloin • Sweet potato • Avocado • Brown rice • Orange • Baby heirloom tomatoes • Lime • Cilantro • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Mustard, Peanuts, Wheat, Milk, Soy, Sesame, Tree nuts)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- 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 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- 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.
- Pat pork dry with paper towels.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) 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.**
- 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.
- In a medium bowl, whisk together orange juice, lime juice, orange zest, lime zest, cilantro, half the garlic and 1/2 tbsp (1 tbsp) oil. (TIP: We love to use olive oil here.) Season with salt and pepper. (NOTE: This is your mojo sauce!)
- 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.
