Spicy Ponzu Pork Tenderloin Rice Bowls with Veggie Ribbons

Dreaming of a dinner that’s both satisfying and exciting? These rice bowls are layered with fluffy cilantro lime rice, tender pork tenderloin glazed in a spicy ponzu sauce and colorful ribbons of carrot and zucchini. A scattering of crispy fried onions adds crunch, while a drizzle of chili lime mayo brings it all together.

Perfect for a weeknight meal that feels special, this bowl is packed with flavor and texture. The best part? It comes together in under 40 minutes, making it an ideal choice when you want something delicious without spending hours in the kitchen.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. While it cooks, zest and juice the lime. Chop the cilantro leaves and stems separately.
2. In a small bowl, mix the mayonnaise with half the lime juice and a pinch of salt to make the chili lime mayo. Set aside.
3. Slice the pork tenderloin into medallions about 1 inch thick. Season with salt and pepper.
4. In a small bowl, combine the ponzu sauce and sweet Thai chili sauce. Set aside.
5. Using a vegetable peeler, shave the carrot and zucchini into long ribbons. Discard the inner core of the carrot if tough.
6. Heat a drizzle of oil in a large skillet over medium-high heat. Cook the pork medallions for 3-4 minutes per side, until browned and cooked through. Add the ponzu-chili mixture to the pan and let it simmer for 1 minute, turning the pork to coat. Remove from heat.
7. Fluff the cooked rice and stir in the lime zest, chopped cilantro leaves and a pinch of salt.
8. To assemble the bowls, divide the cilantro lime rice between two bowls. Top with the veggie ribbons, glazed pork medallions and a sprinkle of crispy fried onions. Drizzle with the chili lime mayo and garnish with remaining cilantro leaves.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, chicken breast or tofu would work well. Adjust cooking time accordingly.

What can I substitute for ponzu sauce?

Mix equal parts soy sauce and fresh lemon or lime juice as a substitute.

How do I store leftovers?

Store components separately in the fridge for up to 2 days. Reheat pork and rice gently and add fresh veggies and toppings before serving.