The Pork and Veggie Rice Bowl is a weeknight staple in our house; it is fresh, filling, and tasty. Don’t be surprised when it ends up on your go-to meal list too. 

Serving Size: 4 people

Ingredients:

• 1.5 lb pork tenderloin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp garlic salt
• 1 tsp salt
• 1 tsp ground black pepper
• 3 tbsp butter (sliced into 4 similarly sized squares)
• 4 c fresh broccoli, large stems removed and separated into small florets (about 2 heads)
• 2 c shelled edamame (I use a frozen bag)
• 1 c french cut carrots
• 1/4 c green onions, chopped
• 3 tbsp olive oil
• 4 c instant whole grain brown rice (cooked)
• soy sauce

Pork Tenderloin

1. Preheat oven to 400 degrees. 
2. For the tenderloin seasoning, mix onion powder, garlic powder, salt and pepper in a small bowl. 
3. Place the tenderloin on top of a jelly roll pan covered with foil to wrap the tenderloin. Rub the seasoning on the tenderloin until it is covered. Then, place the slices of butter along the top of the tenderloin. Wrap the tenderloin in the foil. 
4. Cook the tenderloin in the foil for 20 minutes. Then, fully open the foil, with the tenderloin still on top, but completely exposed, and cook for another 15 to 20 minutes. The tenderloin should reach a temperature between 145 and 160 degrees depending on your tenderloin preferences. 

1.  In a large skillet on medium heat the olive oil. Add the chopped broccoli, frozen edamame, and carrots. Season with the garlic salt. Slightly brown the vegetables in the skillet, stirring regularly, this will take about 10-12 minutes, if the skillet is not wide enough it may take longer. Just before the vegetables are done, add in the green onion and stir to finish. 
2. Cook the rice in accordance with the package directions to make 4 cups of cooked rice. 

1. In a large serving dish or bowl, pour in the cooked rice and add the sauteed vegetables. 
2. Once the tenderloin is done and has cooled for at least 10 minutes, cut it into bite size pieces. Add the tenderloin pieces to the rice and vegetables. 
3. Plate the individual servings of the meal and add a small splash of soy sauce to each serving.