Pork Tenderloin Bowls
Marinated pork with lime, jalapenos, and onions cooked to perfection with vegetables topped with cilantro lime sauce.
Ingredients
- 2-2 1/2 lbs pork tenderloin, diced into 1" pieces
- 2 tablespoons avocado oil, or olive oil
- 2 fresh limes, juiced
- 1/2 cup diced white onion
- 4 jalapenos, diced
- 1 tablespoon garlic paste, or 1 teaspoon garlic powder
- pinch salt and black pepper
Vegetables
- 1 lb Brussels sprouts, sliced
- 1/2-1 cup diced red cabbage
- 5 whole green onions
Instructions
- I cooked this dish on a Blackstone griddle, it can be grilled using a grill pan or keeping the pork tenderloin larger and using the pan for the vegetables. It can be cooked in two skillets on the stove or placed on a baking sheet and cooked in the oven at 400° for 10-15 minutes.
- Heat the Blackstone, grill, or oven to 400-425°.
- Place the diced pork, oil, lime juice, onions, jalapenos, garlic, salt, and pepper in a plastic gallon zipper bag or marinating container and mix well. Allow the meat to marinate for half an hour to an hour.It's a great time to prepare the cilantro lime sauce (linked in post) and rice if serving it over rice.
- Cook pork until it reaches 145°. I typically add a tablespoon water and cover the meat on the Blackstone to make sure it'll all to temp at 145°. And the same to ensure the Brussels sprouts are all cooked and fork tender.
- Plate up teh food into bowls with rice, pork, and vegetables, and add the sauce.