Pork Power Bowl

45 min · Serves 4

Based on a recipe from Created by The National Pork Board, a member of the MyPlate National Strategic Partnership Program, via USDA MyPlate Kitchen

What goes in

• 2carrots
• 3radishes
• ½ cuprice wine vinegar
• 1garlic
• 1.2 mlsalt
• 4.9 mlhoney
• ½ cupwarm water
• 1 lbpork tenderloin
• 29.6 mllime juice
• 14.8 mlolive oil
• 4.9 mlpaprika
• 2½ mlground cumin
• 1 cupquinoa
• 2 cupsno-salt-added vegetable stock
• 2 cupskale
• 1 canno-salt-added black beans
• 1red bell pepper
• ½avocado
• 44.4 mlolive oil (optional)
• 14.8 mllime juice (optional)
• ½avocado (optional)
• ¼ cupnonfat honey Greek yogurt (optional)
• 1green onion (optional)
• 14.8 mlchopped fresh cilantro (optional)

How to cook it

1. Combine the carrot ribbons, sliced radishes, rice wine vinegar, minced garlic, salt, honey, and warm water in a large glass jar. Shake well and allow to pickle at room temperature for 30 minutes.
2. Toss the cubed pork with 2 tablespoons of lime juice, 1 tablespoon of olive oil, paprika, and cumin in a bowl. Cover and let marinate for 15 minutes while heating your grill to medium-high.
3. Combine the quinoa, vegetable stock, and kale in a medium saucepan and bring to a boil. Lower the heat, cover, and gently simmer for 15 minutes, then take it off the heat and let rest covered for 5 minutes before seasoning with salt and pepper.
4. Skewer the marinated pork cubes and grill over medium-high heat, rotating often, until the meat registers 145 degrees F on an instant-read thermometer. Transfer to a plate and rest for 3 minutes.
5. Make the optional dressing by blending the yogurt, 3 tablespoons of olive oil, 1 tablespoon of lime juice, half an avocado, green onion, and cilantro in a food processor until silky, then season with salt and pepper and thin with cold water if needed.
6. Divide the cooked quinoa and kale among four bowls. Top each with drained black beans, sliced bell peppers, the remaining avocado half, pickled carrots and radishes, and grilled pork removed from the skewers, then drizzle with dressing and sprinkle with extra cilantro if you like.

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