Spanish Pork Tenderloin Bowl

• 6 oz pork tenderloin
• 1 cup cooked brown rice
• 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 smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 pinch saffron

• 12 oz pork tenderloin
• 2 cup cooked brown rice
• 3 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 pinch saffron

• 18 oz pork tenderloin
• 3 cup cooked brown rice
• 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 smoked paprika
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3 pinch saffron

• 24 oz pork tenderloin
• 4 cup cooked brown rice
• 6 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 4 pinch saffron

1. Season the pork and sear it in the olive oil over medium high, turning to brown all sides, 10 to 12 minutes, until it reaches 145°F in the center, then set it aside to rest.

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2. Add the garlic, smoked paprika, and saffron to the same pan and warm, about 1 minute, until fragrant.

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3. Add the green beans with a splash of water and cook, 6 to 7 minutes, until bright green and just tender.

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4. Add the spinach and cook, 2 to 3 minutes, until it wilts down.

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

• Calories696
• Protein57g
• Carbs61g
• Fat28g
• Fiber11g
• Sodium156mg

• Eating Well
• Steady Energy
• A Healthy Weight
• Blood Sugar
• Joint Comfort

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