As I stated on Menu Monday, tonight we tried a new recipe inspired by the Hawaiian Pork Bowl recipe in the July issue of Food and Wine magazine. It started with a sweet tea marinated butterflied pork tenderloin which we grilled. We quartered a red onion and sliced some fresh pineapple (brushed with olive oil, salt and pepper) and grilled until nicely charred. Then we layered white rice in bowls, topped with pork, onion, pineapple, avocado, bacon, jalapeño, and cilantro. A fresh dressing of lime juice, olive oil, salt, and pepper topped it off. Peyton and I preferred ours with soy sauce and a squeeze of lime but Presley and Dave really enjoyed the lime dressing. In order to make it easier for the girls to eat, I diced up all of their toppings before adding them to the rice.
Here’s a picture of my inspiration and my pork bowl. I think mine turned out pretty good! Not quite as pretty as the chef’s version, but delicious!