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!
Ingredients
Pork Tenderloin
- 1 pork tenderloin (2.5 - 3 lb.)
Pork Marinade
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 3 tablespoons soy sauce (try our Olivelle Black Garlic Tamari Soy Balsamic Vinegar!)
- 2 tablespoons olive oil (try our Olivelle Toasted Sesame Olive Oil!)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
Bowl Ingredients
- 1 red onion, sliced into 1/2-inch slices
- 2 poblano peppers
- 4 ears corn
- 1 cup quinoa
- 2 cups chicken stock (or water with 1/4 tsp salt)
- 1 tablespoon lime juice (for quinoa)
- 2 tablespoons cilantro, minced (for quinoa)
- 2 avocados, sliced
- Cilantro leaves, for garnish
Spicy Crema
- 1 cup sour cream
- Juice of 1 lime
- 1 tablespoon hot sauce (or more to taste)
Directions
- Spicy Crema: Mix all ingredients in a small bowl until combined. Set aside.
- Marinate Pork: Whisk all marinade ingredients. Add pork tenderloin, cover, and refrigerate for at least 1 hour.
- Prepare Vegetables: Slice onion and poblano peppers. Arrange on a sheet pan with corn. Drizzle with olive oil, sprinkle with salt and pepper.
- Grill Setup: Preheat grill. Allow pork to come to room temperature for 20 minutes.
- Grill Vegetables: Grill onions, peppers, and corn until lightly charred. Remove and set aside.
- Cook Quinoa: Combine quinoa and stock. Simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Stir in lime juice and cilantro.
- Grill Pork: Sear pork for 3-4 minutes per side. Move to indirect heat and cook until internal temp reaches 145°F. Let rest for 10 minutes.
- Prep Toppings: Slice onions, peppers, and remove corn kernels. Slice avocados and clean cilantro leaves.
- Assemble Bowls: Start with quinoa, add sliced pork, grilled vegetables, and avocado. Top with crema and cilantro leaves. Serve warm.