Spanish Pork Tenderloin Bowl
589
Calories
54g
Protein
38g
Carbs
27g
Fat
Pork Tenderloin seared and served over cooked brown rice with peas and bright aromatics.
Kcal 589 · Protein 54 g · Carbs 38 g · $ 4.00 per serving
Protein 54g · Carbs 38g · Fat 27g
15 min
Prep
20 min
Cook
$ 4
Per Plate
589
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 6 oz pork tenderloin, cut into 1-inch pieces
- 1/2 cup cooked brown rice
- 1.5 cups cooked green beans (from about 2.25 cups raw, trimmed)
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 pinch saffron
- 12 oz pork tenderloin, cut into 1-inch pieces
- 1 cup cooked brown rice
- 3 cups cooked green beans (from about 2.25 cups raw, trimmed)
- 2 cups cooked spinach (from 20 oz raw, 2 bags)
- 2 tsp smoked paprika
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 pinch saffron
- 24 oz pork tenderloin, cut into 1-inch pieces
- 2 cups cooked brown rice
- 6 cups cooked green beans (from about 2.25 cups raw, trimmed)
- 4 cups cooked spinach (from 40 oz raw, 4 bags)
- 4 tsp smoked paprika
- 8 cloves garlic, minced
- 4 tbsp olive oil
- 4 pinch saffron
- 36 oz pork tenderloin, cut into 1-inch pieces
- 3 cups cooked brown rice
- 9 cups cooked green beans (from about 2.25 cups raw, trimmed)
- 6 cups cooked spinach (from 60 oz raw, 6 bags)
- 6 tsp smoked paprika
- 12 cloves garlic, minced
- 6 tbsp olive oil
- 6 pinch saffron
- 48 oz pork tenderloin, cut into 1-inch pieces
- 4 cups cooked brown rice
- 12 cups cooked green beans (from about 2.25 cups raw, trimmed)
- 8 cups cooked spinach (from 80 oz raw, 8 bags)
- 8 tsp smoked paprika
- 16 cloves garlic, minced
- 8 tbsp olive oil
- 8 pinch saffron
Before You Start
Pat the pork dry, trim the green beans, rinse the spinach, mince the garlic, and have the rice warm so the pork can rest while you finish the vegetables.
How To Make It
- Season the pork and sear it in the olive oil over medium high, turning to brown all sides, 10 to 12 minutes, until it reaches 145°F in the center, then set it aside to rest.
- Add the garlic, smoked paprika, and saffron to the same pan and warm, about 1 minute, until fragrant.
- Add the green beans with a splash of water and cook, 6 to 7 minutes, until bright green and just tender.
- Add the spinach and cook, 2 to 3 minutes, until it wilts down.
- Slice the pork and serve it with the vegetables over the rice.
Fix It: If the pork is still pink in the middle, cover it and give it a few more minutes off direct heat; it climbs to 145°F as it rests.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 20 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories589
- Protein54g
- Carbs38g
- Fat27g
- Fiber9g
- Sodium150mg
Bonus Benefits
- Eating Well
- Steady Energy
- A Healthy Weight
- Blood Sugar
- Joint Comfort
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Smoked Paprika: antioxidant color compounds, reported to add flavor without salt.
Smoked Paprika: antioxidant color compounds, reported to add flavor without salt.
Tools For This Recipe
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