Smoky Pork Tenderloin Rice Bowls

• pork tenderloinpatted dry24 oz
• cooked brown rice4 cup
• yellow oniondiced1
• garlic cloveminced2 clove
• baby spinachrinsed and dried6 oz
• frozen cornthawed8 oz
• tomato paste2 tbsp
• smoked paprika1 tsp
• cumin1/2 tsp
• light olive oil4 tsp
• limejuiced1
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion, mince the garlic, and thaw the corn. Do not rinse the pork. Pat it dry, then season all over with the kosher salt and black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Warm the light olive oil in a large skillet over medium-high heat. Add the pork and sear for 3-4 minutes per side, until deeply browned and the pork releases from the pan. Transfer it to a clean plate and leave the skillet on the stovetop.
3. 3Lower the heat to medium. Add the onion and a small pinch of salt, then cook for 4-5 minutes, until translucent and softened. Add the garlic, smoked paprika, cumin, and tomato paste, stirring for 1-2 minutes, until fragrant and the paste darkens slightly.
4. 4Stir in the corn and baby spinach. Cook for 2-3 minutes, until the spinach is wilted and the corn is hot. Taste the sauce and adjust with salt, pepper, and a squeeze of lime.
5. 5Return the pork to the skillet and cook for 2-3 minutes per side, until the thickest part reads 145°F (63°C) on an instant-read thermometer. Rest the pork for at least 3 minutes before slicing.
6. 6Warm the cooked brown rice until steaming hot. Slice the rested pork and serve over the rice with the vegetables and remaining lime.