Pork Tenderloin Rice Bowl

 Pork Tenderloin Rice Bowl

Pork tenderloin rice bowl with a creamy coconut rice, cauliflower and pineapple. 

Pork Marinade 

1 pork tenderloin 

1/2 cup soy sauce

1/2 cup rice wine vinegar 

2 tsp sweet tai chili sauce 

3 cloves garlic, minced 

2 green onions, sliced 

1 inch ginger, peeled and grated 

Rice 

1 tbsp canola oil

1/2 onion, diced 

1 tbsp kosher salt

1 cup rice

2 green onions, sliced 

1 inch ginger, peeled and grated 

1 13.5 oz can coconut milk 

1/2 cup chicken stock 

2 tbsp fresh cilantro, finely chopped 

Finishing 

1/2 head cauliflower florets, steamed 

1 pineapple slice 

1 large egg

Fresh bean sprouts 

1 tbsp chopped roasted peanuts 

Preheat oven to 375 degrees. 

Mix the soy sauce, rice wine vinegar, brown sugar, sweet Thai chili sauce, garlic, green onions and ginger in a bowl. Reserve about 1/4 cup for the sauce and pour the remaining sauce over the pork tenderloin in a baggie or dish and let marinade for  30 minutes or longer. 

Coat a medium sauce pan with oil and add the onion and salt. Sauté the onion for a couple of minutes, add the rice and toast for a minute. Add the green onion and ginger and stir to combine. Add the coconut milk, chicken stock, pinch of salt and simmer for approximately 15 minutes until the liquid is absorbed. Fluff & finish with cilantro. 

In a medium skillet over medium heat, add canola oil. Sear the pork on all sides and then add the onion and sauté. Transfer the pork to a baking pan. Remove the onions from the skillet and set aside. Bake the pork tenderloin in the preheated over for 10 - 15 minutes or until an internal temperature of 150 degrees is reached. Remove pork to a cutting board and rest for 5 - 10 minutes. 

Add a drizzle of oil to the skillet, add steamed cauliflower and sauté approximately 5 minutes & set aside add the pineapple and sauté until lightly browned and set aside. Fry the egg over easy to ensure a runny yolk. 

To assemble the bowl, add the rice, sliced pork tenderloin, cauliflower, onion, pineapple and fried egg. Top with bean sprouts, roasted peanuts and green onion.