Pork & Pineapple Burrito Bowl

• Pork tenderloin(600 g)
• Steamed Rice(250 g)
• Black Beans(400 g)
• Pineapple(300 g)
• Corn(200 g)
• Lettuce(150 g)
• Avocado(1)
• Red Onion(1)
• Garlic(3 cloves)
• Lime(2)
• Coriander(15 g)
• Olive oil(2 tbsp)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Honey(1 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Cook the {White rice} in a saucepan with 500ml water and {Salt} until tender. Fluff and set aside.

   ~15 min

2. 2

   Meanwhile, thinly slice the {Pork tenderloin}. Dice the {Pineapple}, finely slice the {Red Onion}, shred the {Lettuce}, mince the {Garlic}, chop the {Fresh cilantro}, cut the {Lime} into wedges, and slice the {Avocado}.

   ~15 min

3. 3

   Toss the sliced {Pork tenderloin} with half the {Olive oil}, the {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, 1 tsp of the {Salt}, and the {Black pepper}.

   ~3 min

4. 4

   Heat the remaining {Olive oil} in a large skillet over medium-high heat. Cook the {Pork tenderloin} for 5 minutes, stirring often, until lightly golden and cooked through. Add the {Red Onion}, {Garlic}, and {Pineapple}, then cook for 4 minutes until the pineapple is glossy and the onion softens. Stir in the {Honey}, then take off the heat.

   ~9 min

5. 5

   Warm the {Black Beans} and {Corn} in a small pan with a squeeze of {Lime} for 3 minutes, then season lightly with the remaining {Salt}.

   ~3 min

6. 6

   Divide the {White rice} between bowls and top with the pork mixture, the bean and corn mixture, {Lettuce}, {Avocado}, and {Fresh cilantro}. Serve with the remaining {Lime} wedges for squeezing over.

   ~3 min