Mexican · Dinner
Pork Belly and Salsa Bowl
Seared pork tenderloin strips sit over cauliflower rice with fresh tomato salsa, charred corn, and lime crema made from Greek yogurt. Smoked paprika and cumin season the pork while fresh cilantro and jalapeño add brightness. A lean cut and yogurt-based crema keep the bowl lower in calories than traditional fried versions.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
398Calories
28.5gProtein
19.6gFat
24.8gCarbs
8.5gSugar
7.1gFiber
545mgSodium
65mgChol
6.2gSat Fat
1089mgPotassium
108mgCalcium
2.4mgIron
0.6mcgVitamin B12
44mgVitamin C
Goes well with
Mexican lager (Modelo, Corona, or Pacifico)
local
Agua fresca de sandía
international
low-calorie
low-carb
high-fiber
low-cholesterol
low-calorie
Instructions
1
Prep
Pat pork tenderloin dry, toss with cumin, smoked paprika, salt, and black pepper until evenly coated.
2
Sear
Heat olive oil over medium-high heat. Sear pork strips 3–4 minutes per side until deeply browned with crisp edges and cooked through.
3
Char
In dry skillet over medium-high, char corn 3–4 minutes, stirring occasionally, until lightly blackened in spots.
4
Toss
Combine tomato, onion, jalapeño, cilantro, and lime juice in a bowl to make salsa. Whisk Greek yogurt with lime juice separately for crema.
5
Plate
Layer cauliflower rice in a bowl. Top with pork tenderloin, charred corn, and salsa. Drizzle lime crema and scatter remaining cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork tenderloin
- 2 1/2 cup250g cauliflower rice
- 2/3 cup120g tomato
- 4 tbsp40g onion
- 1120g jalapeno
- 4 tbsp10g cilantro
- 2/3 cup110g corn kernels
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp smoked-paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 tsp5ml olive oil
