< BACK TO ALL RECIPES

Grilled Carne Asada Tenderloin Street Corn Bowl image
Grilled Carne Asada Tenderloin Street Corn Bowl

Source: Prairie Fresh

Where to Buy
PREP TIME

15 mins

COOK TIME

25 mins

SERVING SIZE

6

Grilled Carne Asada Tenderloin Street Corn Bowl image

What You’ll Need

  • 1.5 lb. Prairie Fresh Carne Asada Pork Tenderloin
  • 2 Tablespoons olive oil
  • 2 cups Spanish Rice, divided evenly (about 1/3 cup per bowl) (recipe below)
  • 2 cups black beans, divided evenly
  • 2 cups mixed greens, divided evenly
  • 1 cup cilantro lime vinaigrette, divided evenly (recipe below)
  • 2 cups elote street corn, divided evenly (recipe below)
  • 6 tablespoons pico de gallo (1 tablespoon per bowl)
  • 6 tablespoons minced cilantro (1 tablespoon per bowl)
  • 6 tablespoons minced green onion (1 tablespoon per bowl)
  • 6 tablespoons sliced jalapeno (1 tablespoon per bowl)
  • 6 tablespoons sliced cherry tomatoes (1 tablespoon per bowl)
  • 1/2 cup crispy tortilla strips
Spanish Rice:
  • 2 tablespoons olive oil
  • 1 1/2 cups long-grain white rice
  • 1/3 cup diced onion
  • 1 clove garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon oregano
  • 1 teaspoon cayenne pepper
  • 2 bay leaves
  • 2 cups chicken stock
  • 1 cup crushed tomatoes
  • salt, to taste
Elote Street Corn:
  • 4 ears fresh sweet corn, cleaned
  • 2 tablespoons olive oil
  • 1/2 cup Cotija cheese crumpled
  • 2 tablespoons minced cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons mayo
  • pepper to taste

Cilantro Lime Vinaigrette:

  • 2 tablespoons minced cilantro
  • 2 tablespoons minced green onion
  • 2 tablespoons minced jalapeno
  • 1/4 cup fresh lime juice
  • 1 tablespoon champagne vinegar
  • 3/4 cup mayo
  • salt and pepper to taste

Directions

  1. Pat the Prairie Fresh Carne Asada Pork Tenderloin dry and place on a tray.
  2. Coat evenly with oil.
  3. Preheat the grill to medium-high heat.
  4. Place the pork tenderloin on the grill and cook for 4-5 minutes per side, turning to grill all four sides evenly without burning.
  5. Continue grilling until the internal temperature reaches 145 F.
  6. Remove from the grill and let rest for 7-10 minutes before slicing.
  7. In a large bowl, gently toss the Spanish rice, black beans, mixed greens and cilantro lime vinaigrette.
  8. Divide the mixture evenly among 6 bowls.
  9. Top each bowl with 4-5 oz. of sliced Prairie Fresh Carne Asada Pork Tenderloin.
  10. Add 1/3 cup elote street corn to each bowl.
  11. Garnish each bowl with 1 tablespoon each of pico de gallo, minced cilantro, minced green onion, sliced jalapeno, sliced cherry tomatoes and tortilla strips.
Spanish Rice:
  1. Preheat the oven to 400 F. Rinse the rice under cold water until the water runs clear. Drain well.
  2. Heat olive oil in a Dutch oven over medium heat.
  3. Add the rice and cook, stirring constantly, until lightly golden, about 5 minutes.
  4. Stir in the diced onion and garlic. Cook for 1 minute, until fragrant.
  5. Add cumin, chili powder, paprika, oregano, cayenne pepper, and bay leaves. Cook for 1 additional minute, stirring frequently.
  6. Carefully add the chicken stock and crushed tomatoes. Stir and bring to a gentle boil.
  7. Cover the Dutch oven and transfer to the preheated oven.
  8. Bake for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
  9. Remove from the oven and let sit covered, for 5 minutes.
  10. Fluff with a fork, season with salt to taste and serve.
Elote Street Corn:
  1. Preheat the grill to medium-high heat.
  2. Coat the ears of sweet corn evenly with olive oil.
  3. Place corn on the grill and cook for 3-4 minutes per side, turning to to grill all four sides evenly without burning.
  4. Remove corn from grill and let it cool slightly.
  5. Carefully cut the kernels from the cob and transfer to a mixing bowl.
  6. Add Cotija cheese, cilantro, jalapeno, lime juice and mayonnaise to the corn.
  7. Season with freshly ground black pepper to taste and mix well.
  8. Refrigerate until ready to serve, or serve slightly warm if desired.
Cilantro Lime Vinaigrette:
  1. Combine all ingredients in a small bowl, and season to taste with salt and pepper.
  2. Cover and store in the refrigerator until ready to use. Will keep up to 1 week.

View All Recipes