Warm Coffee-Rubbed Pork Bowl with Brown Rice, Roasted Squash, and Lime Yogurt

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the butternut squash on a sheet pan and toss it with 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, and the red onion. Roast for 25 to 30 minutes at 220°C / 425°F, stirring halfway through, until the squash is tender and caramelized.

2. 2

   2. While the squash roasts, prepare the pork. In a small bowl, mix the ground coffee, smoked paprika, ground cumin, garlic powder, 2 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Rub the pork tenderloin with 15 ml (1 tbsp) olive oil and the honey, then coat it with the spice mixture.

3. 3

   3. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the pork for 2 minutes per side until browned. Lower to medium heat and cook for 6 to 8 minutes more, turning once, until the center reaches 63°C / 145°F. Remove from the heat and let rest for 5 minutes before slicing into strips or medallions.

4. 4

   4. In a bowl, combine the Greek yogurt with the lime zest, 30 ml (2 tbsp) lime juice, and a pinch of salt. Stir until smooth and creamy.

5. 5

   5. If needed, reheat the cooked brown rice. Divide the rice among 4 bowls and top each with a handful of baby spinach so it softens slightly from the heat.

6. 6

   6. Arrange the roasted squash and red onion over the rice, add the sliced pork, and finish with spoonfuls of the lime yogurt.

7. 7

   7. Sprinkle the toasted pumpkin seeds over the top and adjust with the remaining salt and black pepper to taste. Serve immediately.