Colorful European Pork Burrito Bowl

Number of servings: 2

Preparation time: 35 minutes

INGREDIENTS

✅220g (approx. 8 oz) European pork tenderloin

✅2 bell peppers (e.g., red and yellow), sliced into strips

✅1 small red onion, thinly sliced

✅1 tablespoon olive oil

✅1 teaspoon taco seasoning

✅Salt and pepper, to taste

✅Approx. 4 tablespoons jarred salsa

✅1.5 cups cooked brown rice

✅1/2 can black beans, drained and rinsed

✅1/2 can corn, drained

✅1/2 cup shredded cheddar cheese

✅1/2 lime, cut into wedges

✅1 tablespoon fresh cilantro, for garnish (optional)

PREPARING

Cook the brown rice according to the package instructions. Set aside.
Slice the pork tenderloin into strips, place it in a bowl, and season with taco seasoning, salt, and pepper. Mix thoroughly.
Heat the olive oil in a skillet over medium-high heat. Add the pork and cook for 5–6 minutes, until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the sliced peppers and onion. Sauté for 4–5 minutes until they have softened but are still slightly crisp.
Finally, add a few tablespoons of salsa to the skillet with the vegetables and mix well.
To assemble your bowls, divide the cooked rice between two lunchboxes. On top, arrange the black beans, corn, another dollop of salsa, shredded cheese, the cooked vegetables, and the pork strips.
Garnish with fresh cilantro and add a lime wedge to each bowl. Enjoy!

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