Fiesta Pork Burrito Bowls

Recipe from Cristen Clark, Food & Swine

Fiesta Pork Burrito Bowls

Servings: 4

Ingredients

  • 1½ lbs center cut pork loin, cut into ½” by 3” strips
  • 1 teaspoon mild chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground oregano
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • Juice of one small orange
  • 1 tsp orange zest
  • 1 tablespoon soybean oil (vegetable oil)
  • 3 cups cherry or grape tomatoes, halved
  • 1 cup sweet corn kernels, drained
  • 1 cup canned black beans, rinsed and drained
  • ⅓ cup chopped cilantro leaves
  • 3 cloves garlic, minced
  • ½ cup chopped red onion
  • Juice of 1 small lime
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Juice of 2 small limes
  • 1 tablespoon soybean oil
  • ½ cup chopped cilantro
  • 2 teaspoons sugar or honey
  • ¾ teaspoon sea salt
  • 6 cups cooked rice (or cooked quinoa, if desired)
  • Optional toppings: Avocado slices or guacamole, fresh cilantro leaves, avocado, shredded cheese, sour cream or hot sauce

Ingredients

For the pork:

  • 1 ½ lbs center cut pork loin, cut into ½” by 3” strips
  • 1 teaspoon mild chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground oregano
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • Juice of one small orange 
  • 1 tsp orange zest
  • 1 tablespoon soybean oil (vegetable oil)

Ingredients

For chunky corn and black bean pico de gallo:

  • 3 cups cherry or grape tomatoes, halved
  • 1 cup sweet corn kernels, drained
  • 1 cup canned black beans, rinsed and drained
  • 1⅓ cup chopped cilantro leaves
  • 3 cloves garlic, minced
  • ½ cup chopped red onion
  • Juice of 1 small lime
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Ingredients

For the cilantro lime rice:

  • Juice of 2 small limes
  • 1 tablespoon soybean oil
  • ½ cup chopped cilantro
  • 2 teaspoons sugar or honey
  • ¾ teaspoon sea salt
  • 6 cups cooked rice (or cooked quinoa, if desired)

In a zip top bag add pork loin strips, seasoned salt, chili powder, cumin, oregano, paprika, garlic powder, pepper, orange juice and zest. Close bag and massage marinade into pork. Refrigerate and marinate for 20 minutes. When ready to cook pork loin slices, preheat a heavy bottomed skillet to medium high heat. Add soybean oil. When oil shimmers, remove pork from marinade and add to skillet. (Be sure to leave marinade in bag and discard.) Stir fry pork quickly for a few minutes, until golden brown. Remove from heat and hold warm until serving.

Combine halved tomatoes, corn, black beans, cilantro, garlic, red onion, lime juice and salt and pepper into a small mixing bowl. Toss gently to incorporate. Set aside.

In a medium mixing bowl whisk lime juice, soybean oil, cilantro, honey and salt together until blended. Add rice and fold mixture until rice is coated.

To serve: In a serving bowl add rice, top with corn and black bean pico de gallo mixture and cooked pork loin strips. Garnish with avocado slices or guacamole, additional cilantro leaves, shredded cheese and sour cream.

Healthy Substitution Tip: Some great whole grain options that are higher in fiber are brown rice and quinoa.

Nutrition

Nutrition Info:  (1 serving)  455 Calories, 45 g Carbohydrate, 11.3 g Fat, 1.7  g Saturated Fat, 31  g Protein,  7.5 g Fiber, 156 mg Sodium