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)
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.
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)
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)
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)
Lime Juice (2 Tbsp)
. Puree until smooth. Season with
Sea Salt (to taste)
Assemble the bowls: Divide the quinoa, pork,
between 4 bowls. Drizzle with the crema and garnish with
Fresh Cilantro (1/2 cup)