Seared Pork Loin Bowls with Cucumber & Raspberry Vinaigrette

Ingredients

For the pork

• 4 pork loin chops
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp neutral oil

For the raspberry vinaigrette

• ½ cup fresh raspberries
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• Pinch of salt

For the bowls

• 2 cups cooked jasmine rice
• 1 long English cucumber, thinly sliced
• 2 cups arugula or mixed greens

Optional toppings

• Crumbled feta
• Fresh herbs (parsley, basil, or mint)
• Toasted pumpkin or sunflower seeds

Instructions

1. Cook the pork
   Pat the pork chops dry with paper towel. Lightly brush both sides with Dijon mustard, then season with salt and pepper.
   Heat oil in a skillet over medium-high heat. Sear for 3–4 minutes per side, until golden and cooked through.
   Transfer to a cutting board and let rest for 5–10 minutes before slicing thinly.

2. Make the vinaigrette
   Add raspberries, olive oil, vinegar, honey, and salt to a blender or small food processor.
   Blend until smooth, then taste and adjust seasoning if needed.

3. Assemble the bowls
   Divide rice evenly between four bowls or containers.
   Top with greens, cucumber, and sliced pork.
   Drizzle with vinaigrette or store it separately until ready to eat.

4. Finish
   Add feta, fresh herbs, or toasted seeds if desired.