Get the Recipe: Thai Pork Rice Bowl with Peanut Sauce
Quick easy and delicious pork rice bowl, starts with one pork tenderloin and adds a quick peanut coconut milk sauce, cilantro lime rice and quick sautéed spinach to the bowl.
Ingredients
- 1 large pork tenderloin, or 2 small
Pork Marinade and Sauce:
- 1 cup coconut milk, stirred
- 1/2 cup smooth peanut butter
- 3 Tablespoons freshly squeezed lime juice
- 3 Tablespoons light or dark brown sugar
- 2 cloves garlic, minced
- 2 teaspoons ground coriander
Cilantro Lime Rice:
- 1 cup basmati rice
- 2 cups water
- Pinch salt
- 1 teaspoon olive oil
- 1 1/2 Tablespoons freshly squeezed lime juice
- 2-3 Tablespoons chopped fresh cilantro or flat-leaf parsley
Sautéed Spinach:
- 1 teaspoon olive oil
- 3 handfuls baby spinach
- Salt and pepper, to season
Instructions
- Start Rice Cooking: On the stove-top or in a rice cooker, add 1 cup basmati rice to 2 cups of water and a pinch of salt.
- Prepare the marinade: Combine all the marinade ingredients in a small bowl and whisk until well combined. Set aside.
- Prepare the pork: Trim the pork tenderloin of any visible fat and remove the silver skin. Using a sharp knife, butterfly the pork tenderloin by cutting lengthwise, almost, but not all the way through, so the halves remain attached. Lay tenderloin flat and cover with a piece of plastic wrap. Pound with a meat tenderizer or a heavy skillet until uniformly thick (1/2-3/4 inches thick). Place the pork onto an aluminum-foil lined baking sheet (for easy cleanup) and pour 1/3-1/2 of the prepared marinade over top. Set aside the remaining marinade. Flip pork over a couple of times so it is well coated in the marinade. Let marinate for at least 10 minutes at room temperature or cover with plastic wrap and refrigerate for a longer period (up to 8 hours ahead of cooking).
- Preheat broiler: Turn on the oven broiler and Position the with oven rack in the 2nd from the top position.
- Place pork under broiler for 10-12 minutes, or until temperature of meat reaches 145° (do not flip). *If grilling on an outdoor BBQ grill, place onto hot grill and cook, turning once, until lightly charred and cooked through (6-8 minutes). Remove cooked pork to a cutting board and tent loosely with foil to rest. After it has rested and just before serving, use a sharp knife to slice into strips.
- Take the remaining marinade and pour it into a small saucepan. Add 2 Tablespoons of water to the pan and stir. Bring sauce to a boil over high heat, then reduce heat and simmer for 3 minutes. Reduce heat to low to keep warm.
- When rice is cooked, remove to a bowl. Drizzle with olive oil and toss well to coat. Pour lime juice over-top and sprinkle with cilantro or parsley. Toss well to combine.
- For the sautéed spinach, heat oil in a non-stick skillet over medium heat. Add spinach, salt and pepper and cook, stirring, until spinach wilts, about 1-2 minutes.
- To serve: Place cilantro lime rice in the bottom of a bowl. Top with sliced pork. Spoon warm peanut sauce over-top. Serve with quick sautéed spinach or any other steamed green. Serve with a lime wedge for garnish/squeezing on top.
Notes
Tips!
You can cook the pork in the oven under the broiler, on a BBQ grill or in a grill pan on the stovetop over medium-high heat. As the pork is butterflied, it is very thin, so it cooks up quickly.
I served quick sautéed spinach with my rice bowl, but any vegetable you like or have around is fine. I quickly sauté the spinach in a skillet with a bit of olive oil and salt for about 1 minute, or until wilted.
Steam, roast or microwave any green or vegetable you like for your bowl!
Serving: 1serving, Calories: 695kcal, Carbohydrates: 40g, Protein: 71g, Fat: 26g, Saturated Fat: 12g, Cholesterol: 196mg, Sodium: 286mg, Potassium: 1476mg, Fiber: 1g, Sugar: 8g, Vitamin A: 10IU, Vitamin C: 5.2mg, Calcium: 53mg, Iron: 5mg
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