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Grilled Pork and Blueberry Chimichurri over Rice
Recipes
Grilled Pork and Blueberry Chimichurri over Rice
4 servings
30 minutes total

Ingredients

  • 3 limes, for juice
  • 6 cloves garlic, divided
  • ½ teaspoon pepper
  • 1 teaspoon kosher salt, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 pork tenderloin (about 1 lb)
  • ¾ cup fresh blueberries
  • ½ bunch fresh cilantro
  • 1 tablespoon honey
  • 2 tablespoons white balsamic vinegar
  • ¼ cup sliced fresh green onions
  • 1 (10 oz) bag frozen riced cauliflower-broccoli blend
  • 1 (8.5 oz) pouch cooked brown basmati rice
  • 1 (15 oz) can reduced-sodium black beans

Steps

    1. Preheat grill (or grill pan) on medium-high. Juice limes (3 tablespoons). Chop 4 cloves garlic finely. Combine chopped garlic, pepper, ½ teaspoon salt, 2 tablespoons lime juice, and 1 tablespoon oil. Cut pork into 4 equal pieces; coat with garlic mixture (wash hands), then let stand 10 minutes to marinate.
    2. Place blueberries, cilantro, honey, vinegar, green onions, and remaining 1 tablespoon lime juice, 2 cloves garlic, ½ teaspoon salt, and 3 tablespoons oil in food processor bowl (or blender); pulse until desired consistency, then set blueberry chimichurri aside.
    3. Grill pork 12–14 minutes, turning occasionally, until browned and 145°F; let stand 5 minutes to rest.
    4. Meanwhile, heat cauliflower-broccoli blend and rice individually following package microwave instructions. Drain and rinse beans, then place in microwave-safe bowl and cover; microwave on HIGH 1–2 minutes, stirring halfway through cook time, until beans are 165°F.
    5. Stir cauliflower-broccoli blend and rice into beans. Serve pork over rice mixture, topped with blueberry chimichurri.

Amount per ¼ recipe serving: Calories 440, Total Fat 19g, Sat Fat 3g, Trans Fat 0g, Chol 60mg, Sodium 660mg, Total Carb 44g, Fiber 6g, Total Sugar 12g, (Incl. 5g Added Sugars), Protein 29g, Vitamin D 0%, Calc 6%, Iron 20%, Potassium 20%