This Wild Rice Tenderloin Bowl was made following the Pork Tenderloin Nectarine Bowl…using leftover rice and tenderloin.
I used a Raspberry Chipotle Grilling Sauce for the marinade on this portion of the tenderloin. A simple switch of the garnish and the drizzle gave dinner a southwest flavor.
Chopped peppers, tomatoes, and onion provide the color as well as the flavor.
For the drizzle, I combine some Greek yogurt and a little Raspberry Jalapeno jam….just enough to give it a kick.
- 1 1pound pork tenderloin, sliced into 1 inch rounds
- ¼ cup Raspberry Chipotle sauce(or your marinade of choice)
- 1 ripe tomato, chopped
- ½ yellow bell pepper, chopped
- ¼ small red onion, chopped
- 2 cups cabbage kale salad mix
- 1 cup wild rice blend
- 2 cups water
- ⅓ cup Greek yogurt
- 1-2 teaspoons Raspberry Jalepeno jelly
- Cook the rice according to package directions
- Place the tenderloin rounds in a ziplock bag and add the marinade to the bag and allow to rest at least 30 minutes.
- Heat a griddle pan and sear the tenerloin for 1-2 minutes per side, lower the heat and cook for about 5 more minutes.
- While the meat cooks toss the tomato, peppers, and onion.
- Combine the yogurt and jelly, blend with fork.
- For each serving spoon some of the rice blend in one side of the bowl and some of the salad mix on the other side.
- Add two slices of tenderloin.
- Top with the tomato, pepper, onion mix.
- Drizzle with the yogurt/jelly mix.