What you’ll need

Name: Pork Power Bowl with Avocado Coriander Cream
Total time: 80 min
Yield: 2
Ingredients: 1 Pork Tenderloin; 2 Tbsp. soy sauce; 1 Tbsp. dark soy sauce; 2 cloves garlic, minced; ½ tsp. white pepper; 3 Tbsp. honey; 3 cups baby spinach; 2 eggs, hard boiled and halved; 1 cup brown and wild rice medley, cooked; 2 carrots, cut into ribbons; 3 stems broccolini, chopped and lightly steamed; 1 cup mixed nuts; Spring onions, to serve; Sesame seeds, to serve; Dressing/cream; 1 avocado, peeled & pitted; 1 line, juiced; ¼ cup almond milk; ½ tsp. salt

1 Pork Tenderloin
2 Tbsp. soy sauce
1 Tbsp. dark soy sauce
2 cloves garlic, minced
½ tsp. white pepper
3 Tbsp. honey
3 cups baby spinach
2 eggs, hard boiled and halved
1 cup brown and wild rice medley, cooked
2 carrots, cut into ribbons
3 stems broccolini, chopped and lightly steamed
1 cup mixed nuts
Spring onions, to serve
Sesame seeds, to serve
Dressing/cream
1 avocado, peeled & pitted
1 line, juiced
¼ cup almond milk
½ tsp. salt

How to make it

Pre-heat fan forced oven to 180°.
Combine soy sauce, dark soy sauce, garlic, pepper, and honey in a bowl.
Place tenderloin in bowl and cover with marinade. Cover with film wrap and refrigerate for 30 mins.
Place tenderloin on baking tray and bake for 40 mins or until internal temperature reaches 75°.
Place spinach in a bowl, and top with eggs, rice medley, carrot ribbons, broccolini and missed nuts.
Thinly slice pork tenderloin and place in salad. Sprinkle with spring onions and sesame seeds.
In a food processor, combine dressing ingredients.
Drizzle dressing over salad and enjoy!