Wild Rice Tenderloin Bowl

This Wild Rice Tenderloin Bowl was made following the a bowl made with nectarines. I am using leftover rice and tenderloin, with some alteration to give dinner a new flavor.

For the drizzle, I combine some Greek yogurt and a little Raspberry Jalapeno jam....just enough to give it a kick.

Wild Rice Tenderloin Bowl

Ingredients

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

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

• 1 ripe tomato, chopped

• 1/2 yellow bell pepper, chopped

• 1/4 small red onion, chopped

• 2 cups cabbage kale salad mix

• 1 cup wild rice blend

• 2 cups water

• 1/3 cup Greek yogurt

• 1-2 teaspoons Raspberry Jalapeno jelly

Instructions

1. Cook the rice according to package directions

2. Place the tenderloin rounds in a ziplock bag, add the marinade, and allow to rest for at least 30 minutes.

3. Heat a griddle pan and sear the tenerloin for 1-2 minutes per side, lower the heat and cook for about 5 more minutes.

4. While the meat cooks, toss the tomato, peppers, and onion.

5. Combine the yogurt and jelly and blend with a fork.

6. For each serving, spoon some of the rice blend into one side of the bowl and some of the salad mix into the other side.

7. Add two slices of tenderloin.

8. Top with the tomato, pepper, and onion mix.

9. Drizzle with the yogurt/jelly mix.