Our delicious new grain bowl is brimming with the flavors of the Mediterranean. Juicy garlic and herb encrusted pork tenderloin is served alongside tangy roast tomatoes, earthy kale, and toothsome brown rice. The dish is finished with our ultra-flavorful balsamic vinaigrette, which adds a pop of bright flavor.
Meal Card: Balsamic Pork Tenderloin Bowl with Roasted Tomatoes & Kale
Ingredients
- 1-2 garlic & herb pork tenderloins
- 1-2 packages roasted tomatoes
- 1-2 packages brown rice
- 1-2 packages kale
- 1-2 packets balsamic vinaigrette
Directions
1) Place balsamic vinaigrette in warm water to thaw (if scheduling, place the balsamic vinaigrette in the fridge to thaw).
2) Open pork tenderloin and place on the Suvie roasting rack (handles facing up) set within a Suvie pan. Place pork tenderloin in the Top Zone of Suvie.
3) Gently tap kale, brown rice, and roasted tomatoes on the countertop to break up any large pieces. Cut open kale, brown rice, and roasted tomatoes and add to a second Suvie pan. Season with 1 tbsp olive oil, ¼ tsp salt and freshly ground black pepper (for 4 servings, season with 2 tbsp olive oil and ½ tsp salt). Place vegetables in the Bottom Zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 20 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 325°F for 25 minutes (for 4 servings, Roast for 30 minutes)
5) When the cook is complete, remove pans from Suvie. Transfer pork tenderloin to a cutting board and let rest for 4 minutes.
6) Stir vegetables together and season to taste with salt and pepper. Divide vegetables between bowls. Slice the pork tenderloin and divide between bowls on top of the vegetables. Drizzle each serving with pan juices and balsamic vinaigrette.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 460, Total Fat 8g, Total Carbohydrates 54g, Total Sodium 720mg, Total Protein 42g.
