Thursday, March 12, 2020

BBQ Pork Bowl

Considering my love for bowls, it's been way too long since I posted a bowl recipe. Here's one that honors Southern traditional foods, then puts them all together in one bowl. It's got a little bit of each of my favorite Southern foods!


1 pork tenderloin
1 tsp BBQ seasoning
1 tsp olive oil
2 cups okra, cut into 1/2 inch pieces
1 Tbs corn meal
1 tsp butter
1 tsp olive oil
2 Tbs low fat mayonnaise
2 Tbs BBQ sauce
2 cups chopped greens, kale or spinach
2 cups microwave rice or rice/quinoa blend
1 small can black eye peas
2 Tbs finely chopped onion


Season the tenderloin with the BBQ seasoning. I used Paul Prudhomme's brand, but any brand will work just fine. Heat 1 tsp olive oil in a nonstick skillet over medium heat, add the tenderloin and cook until seared on one side, turn one quarter turn and sear again, turning and searing until the tenderloin is seared all around. Each side will take about 2 or 3 minutes to sear, so the whole process will take only a few minutes.  Cut the okra while the pork is cooking, then put the cornmeal in a plastic bag. Toss the okra with the cornmeal. Remove the pork from the skillet when it is seared all around, cover it with a cover, and set aside. It will continue cooking while the okra cooks. Add the teaspoon of butter and olive oil to the skillet, and return to heat. Add the cornmeal coated okra and cook until the okra is done and the cornmeal coating is brown, about 8 minutes. Mix the mayonnaise and BBQ sauce in a small bowl and set aside. Cook the rice or rice blend in the microwave, then remove when done. Place the chopped onion in a microwave safe bowl and cook for about 1 minute, until translucent. Add the black eye peas and cook until hot, about 1 to 2 more minutes. Check to see that the tenderloin is cooked, it will still be slightly pink in the middle, but the juices should not run red. Slice the tenderloin into slices. Arrange the bowls with some of the okra, greens, rice, peas, topping with slices of tenderloin. Drizzle 1 Tbs of the BBQ mayo over the pork and serve.

Serves 4.

Stealthy Cooking Tip: I used pork tenderloin because it's lower in saturated fats then some of the other cuts of pork. Look for low sodium seasonings or BBQ sauces, or better yet, make your own. The other option is similar to what I've done here - use a small amount of the seasonings, and top with a limited amount of the sauce. It everything is moist and fresh, there shouldn't be a need for more saucy toppings. 

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