Bowls are so much fun. They’re easy to eat, and packed with lots of yummy ingredients. This recipe makes a bowl packed full of lean, nutritious protein and delicious southwest inspired flavors. We rub a pork tenderloin with a made from scratch rub, then grill it to perfection. Slices of pork go perfectly on top of rice, corn, and black beans. Feel free to substitute your own favorite rub to make this recipe your own. Enjoy!
- 2 LGCM Pork Tenderloin (about 1.5 lbs.)
- 1 Tbsp Salt
- 1 Tbsp Chili Powder
- 2 tsp Black Pepper
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Brown Sugar
- 1 tsp Oregano (flakes)
- 1 tsp Garlic Powder
- 1 can Black Beans
- 1 can Corn
- 2 cup Rice (cooked)
- Lime Wedges (for serving)
Combine all the ingredients for the rub in a bowl and rub the pork tenderloins on all sides with the rub.
Set a grill up for 2 zone cooking (one side indirect heat, and another direct heat) at 400ºF. Once the grill is hot, place the pork tenderloins on the indirect heat side, and cook for 10 minutes. After 10 minutes, move the tenderloins to the direct heat side and cook for 2 minutes per side until the pork reaches 145ºF.
While the pork is cooking on the grill, prepare the rice, corn, and beans according to the directions on the packaging.
Once the pork is done cooking, remove from grill, and let sit for 5 minutes, then slice. Prepare the bowls by filling one side of a bowl with rice, then splitting the corn and black beans on the other side. Place slices of pork on top, and add a lime wedge to squeeze on top. Serve with cheese, salsa, or cilantro if desired. Enjoy!