I saved $100s on Chipotle with this recipe

Ingredients

• 2 lb Pork Tenderloin (trimmed, cut into two equal pieces for marinating)
• 1 Tbsp Apple Cider Vinegar (for the marinade)
• 1 Tbsp Tomato Paste (for the marinade)
• 2 Tbsp Olive Oil (extra‑virgin recommended; 1 Tbsp in marinade, 1 Tbsp for searing and veggies)
• 4 Garlic Cloves (peeled; used in the marinade)
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 tsp Garlic Powder
• 0.9 tsp Salt (about 7‑8 g total for the marinade and seasoning)
• 0.5 tsp Black Pepper
• 2 Tbsp Ancho Chili Powder (provides smoky depth)
• 1 tsp Smoked Paprika (optional but recommended)
• a pinch Cayenne Pepper (optional for extra heat)
• 0.5 cup Water (to thin the dry marinade)
• 1 Red Onion (split; half for fajita veggies, half for salsas)
• 2 Green Bell Pepper (julienned for fajita veggies)
• 1 bunch Cilantro (roughly 30 g; divided between rice and salsas)
• 2 Jalapeño Pepper (one per salsa, diced)
• 2 cans Canned Corn (15 oz each, no added junk)
• 4 Tbsp Lime Juice (divided among corn salsa, rice, and guac)
• 1 Tbsp Lemon Juice (for corn salsa)
• 0.5 tsp Honey (adds subtle sweetness to corn salsa)
• 5 Roma Tomatoes (diced for pico de gallo; can use canned diced tomatoes)
• 2.25 cup Long Grain Brown Rice (uncooked, about 405 g)
• 2 cans Pinto Beans (15 oz each, keep some liquid for sauce)
• 1 head Romaine Lettuce (chopped; can substitute any crisp lettuce)
• 2 Avocado (mashed for guacamole; about 1/4 avocado per bowl)
• 1 cup Shredded Cheese (Cheddar, Monterey Jack, or Mexican blend)
• 1 tsp Butter (optional for finishing rice; can use olive oil instead)

Instructions

1. Make the Marinade

   Combine garlic cloves, apple cider vinegar, tomato paste, olive oil, cumin, oregano, garlic powder, salt, black pepper, ancho chili powder, smoked paprika, cayenne (if using) and 1/4 cup water in a blender. Blend until smooth.

   Time: PT5M

2. Marinate the Pork

   Place the pork tenderloin pieces in a large zip‑top bag or mixing bowl, pour the blended marinade over them, and massage with your hands until every surface is coated. Refrigerate for at least 30 minutes, up to overnight.

   Time: PT5M

3. Prep the Vegetables

   Dice the red onion, julienne the green bell peppers, rough‑chop cilantro, and dice the jalapeños. Rinse the diced onion in a colander under cold water to reduce its pungency, then drain well.

   Time: PT10M

4. Make Corn Salsa

   In a bowl combine the two cans of corn, 1 Tbsp lime juice, 1 Tbsp lemon juice, 3/4‑1 tsp salt, optional 1/4 tsp cumin, 1/4 tsp chili powder, and 1/2 tsp honey. Mix well and set aside.

   Time: PT5M

5. Make Pico de Gallo

   Combine diced Roma tomatoes, half of the rinsed onion, half of the cilantro, one diced jalapeño, 2 Tbsp lime juice, and a generous pinch of salt in a separate bowl. Mix and let rest.

   Time: PT5M

6. Prepare the Rice

   Rinse 2 ¼ cups brown rice several times until water runs clear. Transfer to the Instant Pot, add 1 ¾ cups water, seal, and pressure cook on high for 22 minutes. Allow natural pressure release for 10 minutes.

   Time: PT32M

7. Sear the Pork

   Heat the cast‑iron skillet over high heat until it begins to smoke. Add a drizzle of oil and place the pork pieces in the pan. Sear for about 30 seconds per side until a brown crust forms.

   Time: PT2M

   Temperature: 400°F

8. Braise the Pork in the Oven

   Transfer the seared pork to a glass baking dish, add the remaining half‑cup of water and any leftover marinade, cover with foil, and bake at 400°F for 20 minutes.

   Time: PT20M

   Temperature: 400°F

9. Cook the Fajita Veggies

   Remove the pork dish and return the skillet to the stove over medium‑high heat. Add a little more olive oil, then the julienned bell pepper and rinsed onion. Sprinkle with additional salt, oregano, garlic powder, onion powder, black pepper, paprika, ancho chili powder, and cumin to taste. Add a splash of water to prevent burning and sauté until the vegetables are tender‑crisp.

   Time: PT5M

10. Simmer the Beans

    In the same skillet add the two cans of pinto beans with their liquid, a pinch of salt, ancho chili powder, onion powder, garlic powder, and black pepper. Stir, bring to a gentle simmer, and cook until the sauce thickens, about 10 minutes.

    Time: PT10M

11. Rest the Pork

    Remove the baked pork from the oven, transfer to a cutting board and let rest for 5 minutes before slicing. This prevents excess moisture loss.

    Time: PT5M

12. Finish the Rice

    Fluff the cooked brown rice, then stir in 1 ½ tsp salt, 1 tsp olive oil (or butter), 2 Tbsp lime juice, and the remaining chopped cilantro.

    Time: PT5M

13. Prepare Guacamole

    Mash the avocados in a bowl, add ¼ tsp salt, a splash of lime juice, and optionally a spoonful of pico de gallo for extra acidity. Mix until slightly chunky.

    Time: PT5M

14. Assemble the Bowls

    In each serving bowl place a bed of cilantro‑lime brown rice, then add a scoop of pinto beans, sliced pork cubes, sautéed fajita veggies, a spoonful of corn salsa, a spoonful of pico de gallo, shredded lettuce, shredded cheese, and a dollop of guacamole.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

31 g

Carbohydrates

77 g

Fat

14 g

Fiber

5 g