Buddha Bowl with Quinoa and Thai Pork

Ingredients:

• 1 pork tenderloin (about 0.6 kg)
• 1 tbsp + 2 tsp chili garlic sauce + extra for serving
• 3/4 cup cooked quinoa
• 1 tbsp. l. olive oil
• 1/3 cup crunchy peanut butter
• 2 tablespoons lightly salted soy sauce
• 1 tsp. grated lime zest + 2 tbsp. l. freshly squeezed lime juice
• 1 cup frozen shelled edamame beans, thawed
• 1 large carrot, cut into ribbons with a vegetable peeler
• 2 cups bean sprouts
• 1 cup fresh cilantro

Preparation:

1. Preheat oven to 230°C. Slice the pork tenderloin in half crosswise, then in half lengthwise. Rub with 1 tablespoon of chili-garlic sauce and let marinate for at least 10 minutes. Meanwhile, cook the quinoa according to package directions.
2. Season the pork generously with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a meat thermometer inserted into the pan reads 140°F (60°C) to 145°F (63°C), 4 to 6 minutes. Transfer the pork to a cutting board and let it rest.
3. Meanwhile, in a medium bowl, combine the remaining 2 teaspoons chili garlic sauce, peanut butter, soy sauce, lime zest and juice, 1/4 teaspoon salt, some freshly ground black pepper, and 1/4 cup water.
4. Divide the quinoa among the bowls and top with edamame, carrot strips, and bean sprouts. Thinly slice the pork and add to the bowls. Drizzle with peanut sauce and sprinkle with cilantro.