Mexican Pork Tenderloin Plate

• 6 oz pork tenderloin
• 1 cup cooked brown rice
• 1 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
• 1/4 cup cilantro
• 1 tbsp olive oil

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

• 18 oz pork tenderloin
• 3 cup cooked brown rice
• 3 cup black beans, drained and rinsed
• 4 1/2 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tsp cumin
• 6 cloves garlic, minced
• 1 1/2 lime
• 3/4 cup cilantro
• 3 tbsp olive oil

• 24 oz pork tenderloin
• 4 cup cooked brown rice
• 4 cup black beans, drained and rinsed
• 6 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tsp cumin
• 8 cloves garlic, minced
• 2 lime
• 1 cup cilantro
• 4 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.

• Calories932
• Protein72g
• Carbs104g
• Fat29g
• Fiber27g
• Sodium159mg

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

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