Caribbean Pork Bowl
Transport your taste buds to the tropics with this vibrant Caribbean Pork Bowl, a fusion of bold flavors and wholesome ingredients. Tender, spice-rubbed pork tenderloin is seared to perfection, then oven-roasted for juicy, flavorful bites. It’s served over a bed of fragrant coconut rice, which infuses every grain with creamy richness. This bowl is topped with a refreshing tropical salsa made from sweet pineapple, crisp red bell peppers, and zesty lime, balancing the hearty pork with a burst of freshness. A creamy lime yogurt drizzle ties it all together, adding a tangy, cooling finish. Perfect for a quick yet satisfying dinner, this colorful dish delivers the ultimate mix of savory, sweet, and spicy. Ideal for fans of Caribbean-inspired recipes, this easy-to-make meal is sure to become a weeknight favorite bursting with island flavor.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Olive oil
- 1 tsp Allspice
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Garlic powder
- 0.5 tsp Cayenne pepper
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Long-grain rice
- 1 cup Coconut milk
- 1 cup Water
- 1 cup Pineapple, diced
- 0.5 cup Red bell pepper, diced
- 0.25 cup Red onion, finely chopped
- 2 tbsp Cilantro, chopped
- 1 tbsp Lime juice
- 0.5 cup Greek yogurt
- 1 tsp Lime zest
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, mix together the allspice, paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper.
Rub the pork tenderloin with olive oil and generously coat it with the spice mixture.
Heat a large oven-safe skillet over medium-high heat and sear the pork on all sides until browned, approximately 2-3 minutes per side.
Transfer the skillet with the pork to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let the pork rest for 5 minutes before slicing.
While the pork is roasting, prepare the coconut rice. In a medium saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
To make the tropical salsa, combine the diced pineapple, red bell pepper, red onion, cilantro, and lime juice in a bowl. Mix well and set aside.
For the lime crema, whisk together the Greek yogurt, lime juice, and lime zest in a small bowl. Set aside.
To assemble the bowls, start by adding a bed of coconut rice, followed by sliced pork. Top with tropical salsa and drizzle with lime crema. Garnish with additional cilantro if desired.
Serve immediately and enjoy your flavorful Caribbean Pork Bowl!
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 10.9 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
