Pork and Nectarine Bowl

I made a wild rice blend earlier in the day with half apple juice and half water...I knew I was going to use it cold for the bowl so making it earlier reduced dinner prep time. Once the rice finished cooking, I tossed in a few dried cherries...because they're great with the cold wild rice.

While the tenderloin was cooking, I made a relish of cucumber, red onion, and the most fabulous white nectarines from Costco...with a little bit of cilantro(which I love) and lime juice.

Pork Tenderloin Nectarine Bowl

Ingredients

• 1 1 pound pork tenderloin, sliced into 1 inch rounds

• 1/4 cup Yoshida sauce (or your marinade of choice)

• 2 ripe white nectarines, cut into 1 inch pieces

• 1/2 English cucumber, seeded and cut into 1/2 pieces

• 1/4 small red onion, chopped

• 1/4 cup chopped fresh cilantro

• 1/2 lime

• 1 cup wild rice blend

• 1 cup water

• 1 cup unsweetened apple juice

• 1/2 cup dried cherries.

Instructions

1. Cook the rice according to package directions, substituting the apple juice for half of the water.

2. Add the dried cherries to the cooked rice, cover, and set aside.

3. Place the tenderloin rounds in a ziploc bag and add the marinade, and allow to rest at least 30 minutes.

4. Heat a griddle pan (it creates the lines on the meat)and sear the tenderloin for 1-2 minutes on each side, lower the heat and cook for about 5 more minutes.

5. While the meat cooks, chop the nectarines, cucumbers, and onion and combine in a bowl.

6. Toss the fruit/veggie combination with the cilantro and a little lime juice. Salt and pepper to taste.

7. For each serving, spoon some of the rice mixture in a bowl and add two slices of the pork.

8. Top with the nectarine, cucumber, onion mixture and squeeze a little more lime juice over the bowl.

9. Enjoy!