Speedy Five-Spiced Pork Burrito Bowls with Quinoa

In a medium heavy-bottomed lidded saucepan or Dutch oven, warm Coconut Oil (1 Tbsp) over high heat.

Add the diced small Yellow Onion (1/2) and Pork Tenderloin (1 lb) and cook, stirring the onions and turning the pork frequently until the meat is browned on all sides, about 5 minutes.

Add Chinese Five Spice Powder (1 tsp) , Garlic Powder (1/2 tsp) , Ground Black Pepper (1/4 tsp) , Water (1 1/2 cups) , Apple Cider Vinegar (1/4 cup) , and Apricot Jam (1 Tbsp) to the pot. Stir to combine. Bring the mixture to a boil and simmer for 5 minutes.

Cover the pan, turn the heat to medium-low, and braise, turning once, until you can pull the pork apart with two forks, about 30 minutes.

While the pork is braising, make the quinoa. Combine the Quinoa (1 1/2 cups) with Water (2 cups) in a medium lidded pot or saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 17 minutes, or until the liquid is absorbed and the quinoa is pearly. Fluff with a fork.

Transfer the pork to a medium mixing bowl and shred with two forks. Add back to the pan and continue to let the liquid reduce, stirring occasionally, for 10 to 15 minutes.

Make the crema: in a small food processor, combine the Milk Kefir (1 cup) , Garlic (1 clove) , Jalapeño Pepper (1) , and Lime Juice (2 Tbsp) . Puree until smooth. Season with Sea Salt (to taste) if using.

Assemble the bowls: Divide the quinoa, pork, Avocados (2) and Shallots (2) between 4 bowls. Drizzle with the crema and garnish with Fresh Cilantro (1/2 cup) .

Serve and enjoy!