This was our stay-in date meal last night, and it was REALLY good. We bought the pork tenderloin and the collard green chili paste at the farmers’ market last week, as well as the Vitamin Greens. Everything else was 100% organic and as fresh as possible. We loved this meal, and hope you do too:
To make the Pork Loin:
- Prepare a marinade out of Collard Green Chili Paste (or any other kind of chili paste), bourbon, and a little bit of apple cider vinegar. Rub all over the pork and allow to marinate for as long as you want. We did about 7 hours, but you could do more.
- After waiting the desired time, remove the pork tenderloin from the bag and place into a glass baking tray. Preheat oven t0 450ºF.
- Meanwhile, prepare the brown rice. Brown rice takes a little longer to cook than white, but that’s because it’s better for you and doesn’t break down so quickly in your digestive system. Brown rice is about a 1:2 ratio, sometimes a little more.
- Once you have the brown rice going, put the pork into the oven. It stays in for about 40 minutes or until the thermometer says its about 150ºF.
- While you have the rice and the pork tenderloin, start preparing your greens. You can buy these pre-cut and bagged to save time, but usually things don’t come pre-cut and bagged from the farmers’ market, so time here will vary. But once you have them read to go, start by sauteeing chopped onion and garlic until the onion is translucent. Then throw the collard greens in with some apple cider vinegar and let it simmer until the greens are tender.
- After the rice has finished cooking, you’ll want to add some black beans (rinsed and drained if you’re using the canned kind) and some chopped up tomato.
- After you have the pork out, the rice done and the greens ready to go, slice up a banana and throw it into a pan with some olive oil until it turns golden brown.
- Serve, and enjoy!