Hawaiian Pork Bowls

pork pineapple.png

Tender oven-baked pork tenderloin paired with sweet pineapple chunks and roasted red pepper strips over a bed of brown rice.

INGREDIENTS

  • Nonstick cooking spray

  • 1 1-lb pork tenderlion

  • 2 tbsp olive oil

  • 1/4 tsp kosher salt

  • 1/4 tsp black pepper

  • 3 tbsp reduced-sodium soy sauce

  • 2 tbsp honey

  • 1 tbsp lime juice

  • 1 tbsp grated fresh ginger

  • 4 cloves of garlic, minced

  • 1 tsp smoked paprika

  • 1/4 tsp ground cumin

  • 1/4 tsp ground coriander

  • 2 cups 1-inch chunks peeled fresh pineapple

  • 1 cup sweet red pepper strips

  • 6 tbsp 2-inch pieces green onions

  • 1 cup cooked whole grain brown rice

  • 1/4 cup snipped fresh cilantro

 

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Coat a 15x10 inch baking pan with cooking spray. Place pork in prepared baking pan. Drizzle 1 tbsp of olive oil and season with salt and pepper. Roast 10 minutes.

2. Meanwhile, in a small bowl combine the next 8 ingredients through coriander. In a medium bowl, combine the remaining 1 tbsp oil, the pineapple, red pepper and green onions. 

3. Arrange pineapple mixture around pork in pan. Drizzle pork and pineapple mixture with with soy mixture. Roast 15 minutes or until pork is done. Remove from oven. Let pork rest 3 minutes before slicing. Serve beside cooked brown rice and pineapple mixture. Top with cilantro.