Thai Pork Tenderloin Bowl
814
Calories
60g
Protein
69g
Carbs
36g
Fat
Pork Tenderloin seared and served over cup cooked jasmine rice with cup bell pepper and bright aromatics.
Protein 60g · Carbs 69g · Fat 36g
15 min
Prep
18 min
Cook
$4
Per Plate
814
Calories
What You Need
- 6 oz pork tenderloin
- 1 cup cooked jasmine rice
- 1 cup bell pepper, diced
- 1 cup cooked green beans (from about 1.5 cups raw, trimmed)
- 1 cup cooked bok choy (from about 2 cups raw, chopped)
- 1/2 cup coconut milk
- 1 tbsp coconut aminos
- 1/2 lime
- 1 tsp grated ginger
- 1/4 cup basil, torn
- 12 oz pork tenderloin
- 2 cup cooked jasmine rice
- 2 cup bell pepper, diced
- 2 cup cooked green beans (from about 1.5 cups raw, trimmed)
- 2 cup cooked bok choy (from about 2 cups raw, chopped)
- 1 cup coconut milk
- 2 tbsp coconut aminos
- 1 lime
- 2 tsp grated ginger
- 1/2 cup basil, torn
- 18 oz pork tenderloin
- 3 cup cooked jasmine rice
- 3 cup bell pepper, diced
- 3 cup cooked green beans (from about 1.5 cups raw, trimmed)
- 3 cup cooked bok choy (from about 2 cups raw, chopped)
- 1 1/2 cup coconut milk
- 3 tbsp coconut aminos
- 1 1/2 lime
- 3 tsp grated ginger
- 3/4 cup basil, torn
- 24 oz pork tenderloin
- 4 cup cooked jasmine rice
- 4 cup bell pepper, diced
- 4 cup cooked green beans (from about 1.5 cups raw, trimmed)
- 4 cup cooked bok choy (from about 2 cups raw, chopped)
- 2 cup coconut milk
- 4 tbsp coconut aminos
- 2 lime
- 4 tsp grated ginger
- 1 cup basil, torn
Before You Start
Pat the pork dry, slice the bell pepper, trim the green beans, chop the bok choy, grate the ginger, and warm the rice.
How To Make It
- Season and sear the pork tenderloin over medium high, 8 to 10 minutes, turning to brown all sides, until it reaches 145°F in the center, then set it aside to rest.
- Add the bell pepper and green beans to the pan and cook, 4 to 5 minutes, until the beans are just tender and the pepper softens.
- Add the bok choy and cook, 2 to 3 minutes, until the leaves wilt and the stems are tender.
- Pour in the coconut milk, coconut aminos, ginger, and lime and simmer, 2 to 3 minutes, until it thickens slightly, then fold in the basil off the burner.
- Slice the pork and serve it with the vegetables and sauce over the jasmine rice.
Fix It: If the pork is browned outside but under 145°F inside, lower the heat and cover the pan for a couple of minutes to finish it gently.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 18 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories814
- Protein60g
- Carbs69g
- Fat36g
- Fiber11g
- Sodium286mg
Bonus Benefits
- Steady Energy
- Eating Well
- A Healthy Weight
- Joint Comfort
- Cycle Support
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Ginger: warming aromatics, reported to reported to settle the stomach.
Ginger: warming aromatics, reported to reported to settle the stomach.
Tools For This Recipe
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