Pork Tenderloin Bites with Chile Rice and Rainbow Carrots

Pork tenderloin bites over rice with fire roasted corn, hatch chiles, cilantro, lime juice and cotija cheese. Rainbow carrots honey roasted with thyme and crema on top

By Sam Luck-Leonard

Ingredients

• 1 bundle rainbow carrots
• 1 ear of corn worth of fire roasted corn
• 1 tbsp cilantro
• 1 tsp honey
• 1 tsp olive oil
• 1/2 a lime of lime juice
• 2 oz cotija cheese
• 5 oz cooked Jasmine Rice
• 8 oz pork tenderloin
• Crema
• Garlic powder
• Hatch Chile pieces (to your desire)
• Onion powder
• Paprika
• Pepper
• Salt
• Thyme sprigs

Instructions

1. Cook your jasmine rice. When done, fluff it and mix it up with corn, lime juice, cilantro, cotija cheese and hatch chiles
2. Cut pork tenderloin into bites and rub in mix of paprika, salt, pepper, garlic powder and onion powder. Sear for a couple minutes on each side until desired temperature
3. Cover the carrots with honey and olive oil as well as thyme from the springs. Roast the carrots in the oven at 425 for about 20 minutes.
4. Plate with the rice down first, bites on top of the rice mix and carrots on the side. Top carrots with crema to complete the dish! Enjoy