Pork Tenderloin Nectarine Bowl |
Author: Valerie@Snap-Peas
Pork Tenderloin Nectarine Bowl
- 1 1 pound pork tenderloin, sliced into 1 inch rounds
- ¼ cup Yoshida sauce (or your marinade of choice)
- 2 ripe white nectarines, cut into 1 inch pieces
- ½ English cucumber, seeded and cut into ½ pieces
- ¼ small red onion, chopped
- ¼ cup chopped fresh cilantro
- ½ lime
- 1 cup wild rice blend
- 1 cup water
- 1 cup unsweetened apple juice
- ½ cup dried cherries.
- Cook the rice according to package directions, substituting the apple juice for half of the water.
- Add the dried cherries to the cooked rice, cover, and set aside.
- Place the tenderloin rounds in a ziploc bag and add the marinade, and allow to rest at least 30 minutes.
- Heat a griddle pan (it creates the lines on the meat)and sear the tenderloin for 1-2 minutes on each side, lower the heat and cook for about 5 more minutes.
- While the meat cooks, chop the nectarines, cucumbers, and onion and combine in a bowl.
- Toss the fruit/veggie combination with the cilantro and a little lime juice. Salt and pepper to taste.
- For each serving, spoon some of the rice mixture in a bowl and add two slices of the pork.
- Top with the nectarine, cucumber, onion mixture and squeeze a little more lime juice over the bowl.
- Enjoy!
Recipe by snap-peas at https://www.snap-peas.com/2016/05/29/pork-tenderloin-nectarine-bowl/
3.5.3208