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Burrito Bowls or Island Pork Tenderloin

Lillian Tate, a recent college graduate, shares her tips on hospitality and budgeting. As a student, she hosted many guests on a tight budget and can offer practical advice on how to create a warm and welcoming environment without breaking the bank. Whether you're hosting friends, family, or even strangers, Lillian's tips will help you create a memorable and enjoyable experience for your guests while staying within your means. We're so glad you're here! (Visit www.comeoverfordinner.com for recipes, product links, and more!)



Burrito Bowls (by Lillian Tate)

Ingredients: Chicken/pork/steak Beans: Homemade refried beans or canned black or pinto beans (drain and rinse if using canned beans) Rice Guacamole Cilantro Tomatoes Lettuce Pico de gallo or salsa Sour cream Cheese Green onions Limes to juice on top

Seasoning for Chicken: Chili powder Cumin A little brown sugar Paprika Salt Pepper Red chili pepper flakes

Homemade Refried Beans: Pinto beans Onions Olive oil Salt Boil pinto beans for 3-4 hours. Drain the beans and rinse thoroughly. Then sauté onions in some olive oil until soft. Add beans to the onions, with some water. Start mashing them with a potato masher or a mason jar. Add water until the desired texture. Salt to taste!


Directions:

1. Sprinkle each seasoning lightly until the raw chicken is fully coated. Add additional seasoning if it looks a little light.

2. Pan fry the chicken until fully cooked.

3. Layer each ingredient to build a bowl!


Burrito Bowls
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OR


Island Pork Tenderloin (by Lillian Tate)


Salad: ¾ orange, peeled and cut 1 ½ cups spinach 2 tablespoons golden raisins 1 ½ cups green cabbage 8 ounces pork tenderloin 3 tablespoons cumin vinaigrette

Rub: (For 8 ounces of tenderloin)


½ teaspoon salt ¼ teaspoon pepper ½ teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon cinnamon 2 teaspoons olive oil ¼ cup brown sugar ½ tablespoon garlic, chopped ½ tablespoon Tabasco sauce

Cumin Vinaigrette: ⅓ cup of lemon juice ⅓ cup olive oil ⅓ cup vegetable oil ¼ cup water 2 teaspoons sugar 2 teaspoons ground cumin 2 teaspoons paprika 1 ½ teaspoons salt 2 garlic cloves ¼ teaspoons hot pepper sauce (This amount of vinaigrette is enough for a triple recipe of the salad.)


Directions:

1. Mix vinaigrette and set aside.

2. Rub the salt, pepper, chili powder, cumin, cinnamon, and oil on the pork.

3. Sear it in a pan over medium heat, about 3 minutes on each side.

4. Mix brown sugar, garlic, and Tabasco sauce together.

5. Place pork in a roasting pan and put the brown sugar mixture on top of the tenderloin and cook at 350° for 20 minutes.

6. Make the salad and dress with the vinaigrette, then slice the pork and serve on top of the salad.

Island Pork Tenderloin
.pdf
Download PDF • 72KB

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