Thai Pork Rice Bowl with Peanut Sauce, Spinach and Lime Rice

Thai Pork Rice Bowl with Lime Rice

Course: Main Course
Cuisine: Thai
Keyword: rice bowl recipe with pork, Thai rice bowl recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Energy: 695 kcal
Author: Jennifer
This recipe serves about 3. To feed more, simply double. The pork can be BBQ'd, cooked on the stove-top in a hot (large) grill pan or broiled in the oven on a baking sheet. As the pork tenderloin is butterflied, it cooks really quickly by any method. You can place the meat in the fridge to marinate for longer (up to 8 hours ahead) if you'd like to do that part ahead
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Ingredients

  • 1 large pork tenderloin or 2 small

Marinade/Sauce:

  • 1 cup coconut milk stirred(light or regular)
  • 1/2 cup smooth peanut butter
  • 3 Tbsp freshly squeezed lime juice
  • 3 Tbsp dark brown sugar
  • 2 clove garlic minced
  • 2 tsp coriander

Lime Rice:

  • 1 cup basmati rice
  • 2 cups water
  • Pinch salt
  • 1 tsp olive oil
  • 1 1/2 Tbsp freshly squeezed lime juice
  • 2-3 Tbsp chopped fresh cilantro or flat-leaf parsley

Instructions

  1. Start 1 cup basmati rice cooking in 2 cups of water and a pinch of salt.
  2. Prepare marinade by combining all the marinade ingredients and whisking until well combined. Set aside.
  3. Trim pork tenderloin of any visible fat and remove the silverskin. 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 into a shallow baking dish and pour prepared marinade over top. Flip pork over a couple of times so it is well coated in the marinade. Cover dish with plastic wrap and let marinate for at least 10 minutes at room temperature or refrigerate for a longer period (up to 8 hours ahead of cooking).
  4. Meanwhile, preheat grill to medium-high or broiler, with oven rack in the 2nd from the top position. If broiling, cover a baking sheet with aluminum foil and set aside.
  5. After meat has marinated, remove from refrigerator and using tongs, lift pork from marinade holding it over the baking dish. Allow the marinade to drip off, then take a brush and remove most of it that is clinging to the pork back into the baking dish. Take the remaining marinade and pour it into a small saucepan. Add 2 Tbsp. water 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.
  6. If broiling, place onto foil-lined baking sheet and place under broiler for 10-12 minutes, or until temperature of meat reaches 155° (do not flip). If grilling, 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.
  7. 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.
  8. To serve: Place lime rice in the bottom of a bowl. Top with sliced pork. Spoon warm peanut sauce generously over-top. Serve with quick sauteed spinach or any other steamed green. Serve with a lime wedge for garnish/squeezing on top.

Recipe Notes

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