Chipotle Pork Tenderloin Burrito Bowl with Lime Avocado

Juicy chipotle pork tenderloin meets spicy beans, corn and lime avocado in a quick burrito bowl. Fresh tomato salsa and sour cream make it rounded and aromatic.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 600 g Pork tenderloin
• 1 tsp Chipotle powder
• 2 tsp Ground cumin
• 1 tsp Smoked paprika powder
• 2 pc Garlic cloves
• 2 tbsp Olive oil
• 3 pc Limes
• 300 g Long-grain rice
• 2 can Cooked black beans
• 1 can Corn
• 250 g Cherry tomatoes
• 1 pc Red onion
• 1 pc Jalapeño
• 1 bunch Cilantro
• 2 pc Avocados
• 1 pc Romaine lettuce heart
• 150 g Sour cream
• 80 g Cheddar, grated
• Salt
• Black pepper

Method

1. Bring the rice to a boil with 450 ml water and a pinch of salt, then cover and simmer over low heat for about 12 minutes, and let it rest for 5 minutes afterwards.
2. Pat the pork tenderloin dry and rub it with chipotle powder, cumin, smoked paprika, salt, pepper and 1 tbsp olive oil. Finely grate or press the garlic cloves and add them.
3. Rinse and drain the beans. Drain the corn as well and warm both briefly in a pot. Season with salt and the zest of one lime.
4. Heat the remaining olive oil in a hot pan and sear the tenderloin all around for about 12 to 15 minutes, until the center reaches about 65 °C. Then let it rest for 5 minutes and slice thinly.
5. For the salsa, quarter the cherry tomatoes, finely dice the onion and the jalapeño, and chop the cilantro. Mix everything with the juice of one lime, salt and pepper.
6. Halve the avocados, remove the pits and dice them. Mash lightly with the juice of the third lime and a pinch of salt.
7. Cut the romaine lettuce into fine strips.
8. Arrange the rice, bean-corn mixture, lettuce, pork slices, salsa and avocado in four bowls. Garnish with sour cream and cheddar and serve with lime wedges.