Cumin Pork and Millet Bowls with Avocado and Mango
This comforting gluten-free bowlful marries the simplicity of quickly stir-fried pork with millet and the big, fresh flavors of Central America.
Makes 4 servings.
Ingredients
1 lb pork tenderloin, trimmed and cut into thin strips 500 g
1 ½ tsp ground cumin 7 mL
Fine sea salt and freshly ground black pepper
1 tbsp olive oil 15 mL
1 cup millet 250 mL
2 cups water 500 mL
2 tbsp freshly squeezed lime juice 30 mL
1 firm-ripe Hass avocado, diced
1 ½ cups diced mango 375 mL
½ cup packed fresh cilantro leaves 125 mL
Suggested Accompaniments
- Crumbled queso fresco
- Thinly sliced (crosswise) red chile peppers
- Chia seeds
- Lime wedges
As seen in
Directions
1. Season pork with cumin, salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork and cook, stirring, for 5 to 6 minutes or until just a hint of pink remains inside. Remove pork to a plate.
2. Add millet and water to the skillet; bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat, return pork to the pan, cover and let stand for 10 minutes. Fluff with fork, stirring in lime juice. Season to taste with salt and pepper.
3. Divide millet mixture among four bowls and top with avocado, mango and cilantro. Serve with any of the suggested accompaniments, as desired.
Tip
An equal amount of diced pineapple can be used in place of the mango.
