Italian Pork Tenderloin Bowl

• 6 oz pork tenderloin
• 1 cup cooked brown rice
• 1.5 cups cooked spinach (from about 15 oz raw)
• 1 cup cooked sliced mushrooms (from about 2 cups raw)
• 1/2 cup diced tomato
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup basil

• 12 oz pork tenderloin
• 2 cup cooked brown rice
• 3 cups cooked spinach (from about 15 oz raw)
• 2 cup cooked sliced mushrooms (from about 2 cups raw)
• 1 cup diced tomato
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup basil

• 18 oz pork tenderloin
• 3 cup cooked brown rice
• 4 1/2 cups cooked spinach (from about 15 oz raw)
• 3 cup cooked sliced mushrooms (from about 2 cups raw)
• 1 1/2 cup diced tomato
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3/4 cup basil

• 24 oz pork tenderloin
• 4 cup cooked brown rice
• 6 cups cooked spinach (from about 15 oz raw)
• 4 cup cooked sliced mushrooms (from about 2 cups raw)
• 2 cup diced tomato
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 1 cup basil

1. Sear the pork tenderloin in the olive oil, 4 to 5 minutes per side, until golden and it reaches 145°F in the center, then set it aside to rest.

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2. Add the mushrooms to the same pan and cook, 4 to 5 minutes, until they release their liquid and brown.

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3. Add the garlic and tomato and simmer, 3 to 4 minutes, until the tomato softens and turns saucy.

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4. Add the spinach and cook, 1 to 2 minutes, until it wilts, then fold in the basil.

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5. Slice the pork and serve it with the vegetables over the rice.

• Calories674
• Protein58g
• Carbs54g
• Fat28g
• Fiber8g
• Sodium166mg

• Eating Well
• Steady Energy
• Heart Health
• Mood Support
• Blood Sugar

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