Citrus Garlic Pork Tenderloin Bowls with Black Beans and Corn

A bright, easy meal-prep bowl with roasted pork tenderloin, orange-lime garlic seasoning, rice, black beans, corn, and peppers for a simple Latin-inspired lunch.

Citrus Garlic Pork Tenderloin Bowls with Black Beans and Corn
Prep time
15 min
Cook time
30 min
Yield
1 servings

Ingredients

  • 1 g Black Pepper
  • 80 g Canned Black Bean
  • 5 g Cilantro
  • 60 g Corn kernel
  • 2 g Cumin
  • 1 g Dried Oregano
  • 6 g Garlic
  • 15 g Lime juice
  • 10 g Olive oil
  • 40 g Orange juice
  • 170 g Pork Tenderloin
  • 60 g Red Bell Pepper
  • 40 g Red Onion
  • 60 g Rice
  • 1 g Salt

Instructions

  1. Preheat the oven to 220°C and line a baking sheet with parchment paper.
  2. In a small bowl, mix the orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt, and black pepper.
  3. Place the pork tenderloin on the baking sheet and brush it all over with about half of the citrus garlic mixture.
  4. Add the sliced bell pepper and red onion beside the pork, then roast until the pork is cooked through and the vegetables are tender, about 22 to 26 minutes.
  5. Meanwhile, cook the rice in simmering water until tender, then drain if needed.
  6. Warm the black beans and corn in a small pan with the remaining citrus garlic mixture until heated through.
  7. Let the pork rest for 5 minutes, then slice it thinly.
  8. Pack the rice, beans, corn, roasted vegetables, and sliced pork into a meal-prep container, then top with fresh cilantro.