Grilled Pork Tenderloin Bowls
with Quinoa, Grilled Corn, Poblanos, Avocado and Spicy Lime Crema
Pork tenderloin is perfectly primed for adopting flavorful marinades. Our marinade features key flavor makers: fresh orange and lime juices, soy sauce, garlic, and cumin. The flavorful pork is sliced and served in a hearty bowl made complete with quinoa, grilled veggies, avocado, and all topped with a spicy lime crema. Enjoy!
1 pork tenderloin (2.5 – 3 lb.)
Pork Marinade Ingredients:
2 cloves garlic, minced1 tablespoon brown sugar 2 tablespoons orange juice1 tablespoon lime juice3 tablespoons soy sauce2 tablespoons olive oil1/2 teaspoon Kosher salt1/2 teaspoon freshly ground black pepper 1/2 teaspoon garlic powder1/2 teaspoon cumin
Spicy Crema Ingredients:
(Mix all the ingredients together in a small bowl until combined)1 cup sour creamJuice of 1 lime1 tablespoon hot sauce, or more to taste
1 red onion, sliced into 1/2-inch slices2 poblano peppers4 ears corn1 cup quinoa2 cups chicken stock (or substitute water with 1/4 tsp salt)1 tablespoon lime juice, to stir into the cooked quinoa2 tablespoons cilantro, minced to stir into cooked quinoa2 avocados, slicedCilantro leaves, for garnish
- Prepare the marinade in a medium bowl by whisking all of the ingredients together.
- Add the pork tenderloin to the marinade, cover, and refrigerate for at least one hour to allow the flavors to infuse into the meat
- Prepare the veggies for grilling. Slice the onion into 1/2-inch slices. Halve and seed the poblano peppers. Place the onion slices and pepper halves on a sheet pan with the ears of corn. Drizzle all of the veggies with a little olive oil, and sprinkle with salt and pepper.
- Fire up the grill! Let the marinated tenderloin warm to room temperature for 20 minutes before grilling.
- While the meat warms, grill the onion, pepper, and corn. Grill the onion slices until grill marks appear and the onion is cooked to your desired doneness. Grill the pepper halves on both sides until just tender. Rotate the ears of corn until just beginning to show some charred marks on all sides.
- While grilling the vegetables, cook the quinoa. Using a 2:1 ratio of liquid to quinoa, bring the liquid to a boil, add the quinoa, cover, and reduce the heat to a low simmer. Check after 15 minutes to see if all the liquid has been absorbed and if the quinoa is tender. Once tender, stir in the lime juice and minced cilantro. Cool if serving cold, or keep covered if serving warm.
- Grill the tenderloin. Place the marinated tenderloin on the hot, well-oiled grill, and sear for 3-4 minutes on each side. Turn until all the sides have seared and browned, and then, turn off one burner (or turn to low) to create a direct-indirect environment. Place the seared tenderloin on the cooler, indirect side, and continue to cook until the internal temperature reaches 145° F.
- Once the pork tenderloin reaches 145° F, place on a clean plate, and cover loosely with a tin foil “tent” for about 10 minutes. This allows the meat to rest, and the juices to soak back into the meat.
- While the meat rests, finish preparing the vegetables by cutting the grilled onion slices in half, the grilled pepper halves into strips, and stripping the kernels from the grilled corn. Slice the avocados and wash the cilantro leaves well. Set the prepared veggies aside until ready to assemble the bowls.
- Slice the grilled tenderloin.
- Assemble the bowls. Add a scoop of quinoa to each bowl, add slices of grilled tenderloin and then load up on the grilled veggies and avocado slices. Dollop the spicy creamy on top and garnish with fresh leaves of cilantro.