Pork Tenderloin Bites with Chile Rice and Rainbow Carrots
Total time: 1 hr
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
Ingredients
- 5 oz cooked Jasmine Rice
- 1 ear of corn worth of fire roasted corn
- Hatch Chile pieces (to your desire)
- 2 oz cotija cheese
- 1/2 a lime of lime juice
- 1 tbsp cilantro
- 1 tsp honey
- 1 tsp olive oil
- Thyme sprigs
- Crema
- Paprika
- Garlic powder
- Onion powder
- Salt
- Pepper
- 8 oz pork tenderloin
- 1 bundle rainbow carrots
Instructions
- Cook your jasmine rice. When done, fluff it and mix it up with corn, lime juice, cilantro, cotija cheese and hatch chiles
- 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
- 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.
- 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