Description
Pressure Cooker Greek Pork and Quinoa Bowls are a great meal prep recipe full of veggies, filling grains, and tender pork tenderloin.
Ingredients
Scale
Marinade
- ¼ cup olive oil (affiliate)
- 2 tablespoons red wine vinegar (affiliate)
- 1 tablespoon minced fresh garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup diced yellow onion
- 2 teaspoons oregano
- 1 small lemon, juiced
- 2 lb pork tenderloin
Bowl Ingredients
- 4 cups chopped romaine lettuce
- 2 cups cooked quinoa (affiliate)
- 1 small cucumber, sliced
- 1 large tomato, sliced
- 1 small red onion, thinly sliced
- ¼ cup crumbled feta cheese
- 1 lemon, cut into wedges
- ¼ cup chopped fresh parsley
- 4 pita bread rounds
Instructions
- Whisk together all ingredients for marinade and let pork tenderloin sit in it for at least 1 hour and up to 24 hours.
- Place pork tenderloin in pressure cooker and top with marinade.
- Lock lid and set to high pressure for 7 minutes.
- When time is up, let pressure naturally release, then let pork rest for another 10 minutes in the juices.
- While pork is cooking, assemble each of your 4 bowls by layering lettuce, quinoa, cucumber, tomato, red onion, feta cheese, lemon wedges, parsley, and pita bread.
- Slice pork into thin rounds then add to prepared bowls. Drizzle each bowl with a couple tablespoons of juices from pressure cooker and serve!
- Prep Time: 1 hr
- Cook Time: 20 mins