Teriyaki Pork Bowls

By: Shauna Havey

Liven up your springtime dinner menu with this protein and veggie packed dish.  Made with lean pork and cauliflower rice, it’s the perfect start to lighter, seasonal eating. Bold teriyaki sauce and a variety of crunchy toppings finish off this healthy family meal.  Feel free to sub in regular white rice if you like.

Serves 4

1 1/2 pounds pork tenderloin medallions

1 15 oz. can sliced pineapple rings in juice

2 small heads of cauliflower, stemmed and cut into florets  

1/4 C. avocado or olive oil, divided

2 tsp. minced garlic

2 tsp. salt, divided

1 tsp. pepper, divided

1 bunch fresh cilantro

1 C. bottled teriyaki sauce

1/2 red onion, sliced thin

4 scallions, sliced

2 limes, halved

2 tsp. sesame seeds

Place pork into a gallon sized zip top bag and pour in pineapple juice. Seal and refrigerate for 30 minutes to marinate.

To make cauliflower rice, place florets into a food processor and pulse until they are chopped fine. Place cauliflower onto a clean kitchen towel, twist towel around cauliflower to squeeze out excess water.

Set a skillet over medium high heat and add 2 tablespoons of the oil, the garlic, cauliflower rice, and half the salt and pepper.  Press down with a spatula and cook on one side for 3-4 minutes until slightly brown. Turn cauliflower with a spatula and brown on the other side.  Set aside and keep warm.

Heat a grill or grill pan to medium high heat.  Brush with the remaining oil. Remove pork from marinade and sprinkle both sides with remaining salt and pepper.  Grill 4 to 5 minutes per side until pork is barely pink in the middle. Remove from heat and brush generously with teriyaki sauce.  

Place pineapple rings onto the grill for 1-2 minutes per side until grill marks develop.

To assemble bowls, divide cauliflower rice amongst four large bowls.  Top with grilled pork and pineapple, the remaining cilantro, red onion, scallions, and 1/2 of a lime.  Drizzle on any remaining teriyaki sauce. Sprinkle with sesame seeds before serving.