Ingredients:

• 1 Ontario pork tenderloin (about 1 lb/454g)
• 1 tbsp (15 mL) each canola oil and fresh lime juice
• 1 tsp (5 mL) chili lime seasoning (such as Tajin)
• 1/2 tsp (2 mL) each smoked paprika, dried oregano and ground cumin
• 1/2 tsp (2 mL) each garlic powder and pepper
• 1 1/2 cups (375 mL) basmati rice
• 3 cups (750 mL) vegetable broth
• 1 can (14 oz/400 mL) black beans, drained and rinsed
• 1/4 cup (60 mL) cilantro
• 2 cups (500 mL) shredded romaine lettuce
• 1 cup (250 mL) shredded Monterey jack cheese
• 1 tomato, diced
• Tomatillo Sauce or Chunky Salsa (optional)
• Guacamole (optional)

Cooking Instructions:

1. ---

   Cut pork into small bite size pieces and place in a large bowl.
2. Add oil, lime juice, chili lime seasoning, smoked paprika, oregano, cumin, garlic powder and pepper to pork and toss well to coat.
3. In a saucepan, bring broth to a boil. Add rice and return to a simmer. Reduce heat to low; cover and cook for about 15 minutes or until broth is absorbed and rice is tender. Fluff with fork and stir in beans and cilantro.
4. Meanwhile, in a nonstick skillet set over medium high heat; cook pork, stirring often for about 8 minutes or until well browned and a hint of pink remains.
5. Divide rice mixture among bowls. Add cooked pork, lettuce, cheese and tomato. Top with tomatillo sauce and guacamole if desired to serve.