- Pork Tenderloin - Taco Seasoning - Avocado Oil - BBQ Sauce - Chicken Stock - Rice Cooked - Avocado Mashed - Onion - Cheddar Cheese - Cilantro crema
Chop leftover cooked pork tenderloin into strips and add to a pan with sliced onions, taco seasoning, bbq sauce, and chicken stock.
Simmer for about 15-20 minutes until the sauce thickens. Prepare the pico de gallo by combining diced tomatoes, jalapenos, cilantro, red onions, lime juice, honey, and salt to taste.
Assemble the burrito bowl with the leftover pork tenderloin, rice cheese, avocado, and Pico de Gallo. Drizzle with cilantro crema or sour cream, and enjoy!