Pork Tenderloin and Black Bean-Brown Rice Bowls
with Avocado and Kale- Sulphites
- Mustard
- Peanuts
- Wheat
- Milk
- Soy
- Sulphites
- Sesame
- Tree nuts
- Triticale
- May contain traces of allergens
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Pork tenderloin • Avocado • Brown rice • Orange • Baby heirloom tomatoes • Lime • Kale • Cilantro • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide) • Garlic.
Ingredients
340 g
Pork Tenderloin
½ unit(s)
Black Beans
1 cup
Quick Cook Brown Rice
1 unit(s)
Avocado
1 unit(s)
Orange
113 g
Baby Heirloom Tomatoes
56 g
Kale, chopped
1 unit(s)
Lime
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)
3 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
1.5 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.
- 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 Smoked Paprika-Garlic Blend (use all for 4 servings) and half the Cumin-Turmeric Spice Blend (use all for 4 servings). 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.
- Into a medium bowl, zest, then juice the lime. To the same bowl, zest, then juice orange.
- Peel, then mince or grate garlic.
- Cut avocado in half, remove the pit and peel, then cut into 1/2-inch pieces.
- Finely chop cilantro.
- To the bowl with citrus zest and juices, add 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, add mojo sauce and kale. Using tongs, massage sauce into kale for 30 sec to soften leaves, then add avocado and tomatoes. Season with salt and pepper.
- 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 kale mixture and pork.
- Spoon pork juices over pork.
