| 13 | 45 | 370 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 6 |
| 454 gm | Pork chop, loin centre cut, bone-in, lean (cooked & cut into pieces) |
| 1/3 cup | Lime juice (fresh) |
| 1 1/2 tsp | Honey (pure) |
| 1/2 cup | Extra virgin olive oil |
| 1/4 cup | Cilantro (coriander) |
| 1 cup | Quinoa, cooked |
| 1 can (15oz) | Black beans, canned |
| 2 tbsp | Sweet yellow corn (organic) |
| 1 medium pepper(s) | Yellow bell pepper |
| 3 stalk(s) | Green onion |
| 2 tbsp | Vinegar, white |
| 1/2 pepper(s) | Red chili pepper (also chile or chilli) (Habanero, minced) |
| 1 tsp | Cumin |
FOR PORK:
1. Combine 1/4 C each: lime juice, honey and olive oil with 2 tbsp cilantro.
2. Pour over pork, and marinate for at least 30 minutes in the refrigerator
3. Grill until done over medium-low heat OR sear in a skillet and back at 425 degrees until done (approx. 25 mins.)
FOR DRESSING:
4. While pork is marinating, blend the rest of the honey and lime juice with the habanero, cumin, cilantro and salt and pepper, and puree in a blender until smooth.
5. Continuing blending while slowly drizzling 1/4 C olive oil into the mixture through the hole in the top of the blender. **brush 1/4 of the dressing onto the pork as its being grilled for a glaze.
FOR QUINOA/WILD RICE
6. Make quinoa or wild rice according to package directions.
7. Heat 2 tbsp. olive oil and saute bell peppers and onions, until slightly tender. Add black beans. Remove from heat, and mix with quinoa/wild rice.
8. Stir in dressing, and let chill in the refrigerator for at least 30 minutes. Enjoy!
Pork
is a great source of protein!
Quinoa
is a good soure of fiber which helps to promote healthy digestion!
| Fruit | 0.1 |
| Grain | 0.5 |
| Meat | 0.9 |
| Meat Alternative | 0.4 |
| Vegetables | 1.1 |
