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Good Vibes Bowl
Catch a vibe with this spicy, savory bowl of soulful flavor featuring blackened lean pork tenderloin with sautéed cabbage over coconut rice and peas topped with sweet plantains.
30 min 
Prep 15 min 
Serves 2
Ingredients
- 1lb pork tenderloin
- 1-2 tablespoons cajun seasoning (Salt-free cajun seasoning is recommended to control the salt intake)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons EVOO
Sauteed Cabbage
- Green cabbage, shredded
- 1-2 teaspoons adobo seasoning
- 1 tablespoon EVOO
- A splash of water
- Kosher salt & black pepper, to taste
Ingredients
- 1lb pork tenderloin
- 1-2 tablespoons cajun seasoning (Salt-free cajun seasoning is recommended to control the salt intake)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons EVOO
Sauteed Cabbage
- Green cabbage, shredded
- 1-2 teaspoons adobo seasoning
- 1 tablespoon EVOO
- A splash of water
- Kosher salt & black pepper, to taste
Directions
Combine cajun seasoning, EVOO, salt, and pepper together in a bowl. Slather on the marinade onto the pork tenderloin and let marinate for at least 24 hours.
Bring pork tenderloin to room temperature, at least one hour.
Pre-heat oven to 350 degrees Fahrenheit.
On medium-high heat, drizzle EVOO in an oven safe pan like a cast iron, sear pork tenderloin on all sides until browned, about 4-5 minutes each side. The goal is not to fully cook the pork at this stage, just get a good sear on it.
Place in oven and cook until 145-160 degrees F internal temperature, about 25 minutes.
Remove and let it rest for 3 minutes so juices can redistribute throughout.
In a non stick pan on medium heat, add EVOO to the pan, add cabbage, and season with kosher salt and black pepper.
Let cabbage sautee and whittle it down, about 3 minutes. Add adobo seasoning and toss together.
Season to taste with salt and pepper.