Mexican Pork Tenderloin Plate

One plate is the amount the calories and protein above are for.

• 6 oz pork tenderloin, cut into 1-inch pieces
• 1/2 cup cooked brown rice
• 1/2 cup black beans, drained and rinsed
• 1.5 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tsp cumin
• 2 cloves garlic, minced
• 1/2 lime, sliced
• 1/4 cup cilantro
• 1 tbsp olive oil

• 12 oz pork tenderloin, cut into 1-inch pieces
• 1 cup cooked brown rice
• 1 cup black beans, drained and rinsed
• 3 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 2 cups cooked spinach (from 20 oz raw, 2 bags)
• 2 tsp cumin
• 4 cloves garlic, minced
• 1 lime, sliced
• 1/2 cup cilantro
• 2 tbsp olive oil

• 24 oz pork tenderloin, cut into 1-inch pieces
• 2 cups cooked brown rice
• 2 cups black beans, drained and rinsed
• 6 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 4 cups cooked spinach (from 40 oz raw, 4 bags)
• 4 tsp cumin
• 8 cloves garlic, minced
• 2 lime, sliced
• 1 cup cilantro
• 4 tbsp olive oil

• 36 oz pork tenderloin, cut into 1-inch pieces
• 3 cups cooked brown rice
• 3 cups black beans, drained and rinsed
• 9 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 6 cups cooked spinach (from 60 oz raw, 6 bags)
• 6 tsp cumin
• 12 cloves garlic, minced
• 3 lime, sliced
• 1 1/2 cups cilantro
• 6 tbsp olive oil

• 48 oz pork tenderloin, cut into 1-inch pieces
• 4 cups cooked brown rice
• 4 cups black beans, drained and rinsed
• 12 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 8 cups cooked spinach (from 80 oz raw, 8 bags)
• 8 tsp cumin
• 16 cloves garlic, minced
• 4 lime, sliced
• 2 cups cilantro
• 8 tbsp olive oil

1. Sear the pork tenderloin in the olive oil, 4 to 5 minutes per side, until deep golden and it reaches 145°F in the center, then set it aside to rest.

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2. Add the green beans to the pan with a splash of water and cook, 6 to 7 minutes, until bright and just tender.

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3. Add the black beans, spinach, cumin, and garlic and cook, 3 to 4 minutes, until the spinach wilts and the beans are hot.

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4. Finish with a squeeze of lime and the cilantro off the heat.
5. Slice the pork and serve it with the beans and vegetables over the rice.

• Calories710
• Protein62g
• Carbs61g
• Fat28g
• Fiber17g
• Sodium153mg

• A Healthy Weight
• Eating Well
• Steady Energy
• Mood Support
• Blood Sugar

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