Pork Power Bowl
The Pork Power Bowl combines savory, tender pork tenderloin with a colorful mix of vegetables and grains, creating a balanced and nutritious meal. This dish offers a flavorful and wholesome option for a satisfying lunch or dinner.
- 45 minutes
- 4 Servings
- $9.00 or more
Pork Power Bowl
The Pork Power Bowl combines savory, tender pork tenderloin with a colorful mix of vegetables and grains, creating a balanced and nutritious meal. This dish offers a flavorful and wholesome option for a satisfying lunch or dinner.
- 45 minutes
- 4 Servings
- $9.00 or more
Ingredients
- 2 medium purple or orange carrots, ribbon peeled
- 3 radishes, sliced
- 1/2 cup rice wine vinegar
- 1 clove garlic, minced
- 1/4 teaspoon salt (or ½ tsp. kosher salt)
- 1 teaspoon honey
- 1/2 cup warm water
- 1 pound pork tenderloin, cut into 1 ½ inch cubes
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 cup quinoa
- 2 cups no salt added vegetable stock
- 2 cups kale
- 1 can (15.5 oz) no salt added black beans, drained and rinsed
- 1 red bell pepper, cut into strips
- 1/2 avocado, peeled, seeded, sliced
Steps
Wash hands with soap and water.
In a large mason jar add the carrots, radish, rice wine vinegar, garlic, salt, honey and water, shake to combine. Let sit for 30 minutes.
In a medium bowl toss the pork, 2 Tbsp. lime juice, 1 Tbsp. olive oil, paprika and cumin. Cover and marinate for 15 minutes. Preheat the grill to medium-high heat.
Place the quinoa, stock and kale in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Turn off the heat and let sit for 5 minutes. Season with salt and pepper.
Thread the pork onto skewers and grill over medium-high heat, turning frequently, until pork reaches an internal temperature of 145 degrees F. Let pork rest for 3 minutes.
Divide the quinoa between four bowls. Arrange the beans, peppers, avocado, carrots and radishes on top of the quinoa. Remove the pork from the skewers and place it on top of the bowls. Drizzle with dressing and garnish with additional cilantro, if desired.
In a food processor, add yogurt, 3 Tbsp. olive oil, 1 Tbsp. lime juice, ½ an avocado, green onion and cilantro. Puree until smooth, season with salt and pepper. Thin dressing with cold water, if desired.
Ingredients
Serving Size:
| Nutrients | Amount |
|---|---|
| Total Calories | 501 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Cholesterol | 54 mg |
| Carbohydrates | 59 g |
| Dietary Fiber | 15 g |
| Total Sugars | 7 g |
| Added Sugars included | 2 g |
| Protein | 38 g |
| Minerals | |
| Calcium | 141 mg |
| Potassium | 547 mg |
| Sodium | 434 mg |
| Copper | 649 mcg |
| Iron | 6 mg |
| Phosphorus | 65 mg |
| Vitamins | |
| Vitamin A | 114 mcg RAE |
| Vitamin C | 88 mg |
| Vitamin K | 143 mcg |
| Folate | 4 mcg DFE |
Source:
- Created by The National Pork Board, a member of the MyPlate National Strategic Partnership Program