Sweet Chili Pork Tenderloin Rice Bowls

🥘 Ingredients

• black pepper
  1 tsp
• carrot
  12 oz
• cilantro
  ½ oz, ½ oz
• crispy fried onions
  2 unit
• jasmine rice
  1 c
• lime
  1 unit
• mayonnaise
  4 tbsp
• olive oil
• paper towels
• ponzu sauce
  12 ml
• pork tenderloin
  24 oz
• salt
  1 tsp
• sweet Thai chili sauce
  2 oz
• water
  ¾ cup
• zucchini
  2 unit

🍳 Cookware

• peeler
• small pot
• large pan
• baking sheet
• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim and peel carrot . Trim zucchini . Using a peeler , shave carrots and zucchini lengthwise into ribbons, rotating as you go, until you get to the cores; discard cores. Zest and quarter lime . Roughly chop cilantro .

   carrot: 12 oz, zucchini: 2 unit, lime: 1 unit, cilantro: ½ oz
2. 

   2

   In a small pot , combine jasmine rice , water , and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. 4 SERVINGS: Use 1½ cups water.

   jasmine rice: 1 c, water: ¾ cup, salt: 1 tsp
3. 

   3

   Meanwhile, pat pork tenderloin dry with paper towels and season all over with salt and black pepper . Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned on all sides, 4-8 minutes. Turn off heat. Transfer pork to a baking sheet and roast on top rack until cooked through, 10-12 minutes.

   pork tenderloin: 24 oz, paper towels, black pepper: 1 tsp, olive oil
4. 

   4

   While pork cooks, in a small bowl , combine ponzu sauce and half the sweet Thai chili sauce . In a separate small bowl , combine mayonnaise , remaining sweet Thai chili sauce, and a squeeze of lime juice to taste. Once pork is done, remove from oven. Brush pork with ponzu mixture. Set aside to rest.

   ponzu sauce: 12 ml, sweet Thai chili sauce: 2 oz, mayonnaise: 4 tbsp
5. 

   5

   Heat a drizzle of olive oil in the same large pan over medium-high heat. Add the carrot and zucchini ribbons; season with salt and pepper. Cook, stirring, until veggie ribbons are just tender, 3-4 minutes. Turn off heat.
6. 

   6

   Fluff rice with a fork; stir in lime zest and half the cilantro . Thinly slice pork crosswise. Divide rice between bowls and top with pork and vegetable ribbons. Drizzle all over with chili lime mayo. Sprinkle with crispy fried onions and remaining cilantro. Serve with any remaining lime wedges on the side.

   cilantro: ½ oz, crispy fried onions: 2 unit