Hatch Chile Pork Tenderloin Bowl | Cal Will Cook It
Hatch Chile Pork Tenderloin Bowl
15 mins prepServes 4
An easy, delicious recipe perfect for a weeknight dinner or meal prep, featuring pre-marinated pork tenderloins, pinto beans, cilantro lime rice, and avocado pico de gallo.
1: Place pork tenderloins on the grill over medium-high heat. Grill for about 20-30 minutes until internal temperature hits 145°F flipping halfway through.
2: While the pork is on the grill, prepare the other components of the dish starting with the pinto beans. Add to a small pot over low heat. Season, mix and heat till warm. Leave on low till ready to serve.
3: Make the cilantro lime rice by adding all ingredients to a large bowl. Mix till well combined. Taste and adjust to your liking.
4: Prepare the avocado pico de gallo by adding all ingredients to a large bowl. Mix till well combined. Taste and adjust to your liking.
5: Remove the pork tenderloins from the grill and let them rest for 10 minutes before slicing and dicing.
6: Plate it up & ENJOY!
