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Dinner recipe · from the recipe book

Chipotle-Style Pork Tenderloin Brown Rice Bowls

Smoky cumin-rubbed pork tenderloin slices over nutty brown rice with charred corn, peppers and black beans, finished with a cool lime-cilantro yogurt sauce.

Chipotle-Style Pork Tenderloin Brown Rice Bowls

Ingredients

  • 1¼ lb600 gPork tenderlointrimmed of silver skin
  • 1⅓ cups240 gLong-grain brown rice, dryrinsed
  • 2⅓ cups560 gWater
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 1 cup150 gCorn kernels, frozenthawed and patted dry
  • 2 medium240 gRed bell peppercut into strips
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp30 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1 tbsp6 gGround cumin
  • 1½ tsp4 gChili powder
  • 1 tsp3 gGarlic powder
  • ¾ tsp5 gSalt
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • 1 lime, juiced40 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 clove3 gGarlicgrated
  • 1 cup diced150 gAvocadosliced

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with foil.
  2. Bring the water to a boil in a saucepan, add the brown rice, cover and simmer on low for 40 to 45 minutes until tender; rest covered 5 minutes.
  3. Meanwhile, mix the smoked paprika, cumin, chili powder, garlic powder and 4 g of the salt in a small bowl to make the spice rub.
  4. Rub the pork tenderloin with one third of the olive oil, then coat it with half of the spice rub.
  5. In a large bowl, toss the bell pepper, red onion and frozen corn kernels (thawed and patted dry) with the remaining two thirds of the olive oil and the remaining half of the spice rub.
  6. Spread the pepper, onion and corn mixture around the edges of the sheet pan and set the pork in the center.
  7. Roast 20 to 25 minutes until the pork reaches 145°F (63°C) in the thickest part and the corn and vegetables are charred at the edges; rest the pork 3 minutes, then slice.
  8. While the pork roasts, warm the black beans in a small pan over low heat for 3 to 4 minutes.
  9. Make the yogurt sauce: stir the Greek yogurt, lime juice, half of the cilantro, the grated garlic and the remaining 1 g of salt until smooth.
  10. Divide the brown rice among 4 bowls and top with the black beans, roasted corn, peppers and onion, sliced pork and avocado.
  11. Spoon the yogurt sauce over each bowl and scatter on the remaining half of the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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