• 150g Pork Tenderloin Pork Tenderloin, roasted
• 120g quinoa Quinoa, cooked
• 80g red cabbage Red Cabbage, raw
• 80g red pepper Red Pepper
• 2 tsp jerk seasoning
• 80g pineapple Pineapple
• 15g lime Lime
• 15g spring onions Spring Onions
• fresh thyme

1. 1

   Prep everything first: wash and trim the red cabbage and peppers, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.

4. 4

   Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.

5. 5

   Meanwhile, steam or stir-fry the red cabbage and peppers for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: quinoa first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the fresh thyme.

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