Anne Burrell’s Marinated Pork Tenderloin on Coconut Lime Rice with a Fried Egg is displayed, as seen on Worst Cooks in America, Season 25.
Recipe courtesy of Anne Burrell

Marinated Pork Tenderloin Rice Bowl with Broccoli, Quick Cucumber Pickles and Pineapple

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 1 hr
  • Yield: 2 to 4 bowls
Who doesn’t love a rice bowl? Pork tenderloin is a very lean and quick cooking protein that tends itself to lots of delicious flavors. “Quickled cucumbers” are easily done ahead and kept in the fridge and used as needed! The coconut rice has a lovely creamy texture that is delicious in this dish but also can be used for lots of different things and is easy to whip together.


Quickled Cucumbers:



To Finish:


  1. Preheat the oven to 375 degrees F.
  2. For the quickled cucumbers: Mix the fish sauce, rice wine vinegar, sugar, sambal and garlic in a bowl. Add in your cucumber and let sit.
  3. For the pork: Mix the soy sauce, rice wine vinegar, brown sugar, sambal, garlic, scallions whites and ginger in a baking dish or bowl. Remove about 1/4 cup for the sauce and then add the pork to the marinade. Let marinate for 20 minutes. 
  4. For the rice: While the pork is marinating, coat a medium saucepot with canola oil over medium heat and add the onion and a pinch of salt. Sweat the onion for a couple of minutes, and then add the rice and toast for a minute. Then add the scallion whites and ginger and stir to combine. Add the coconut milk/chicken stock, a pinch of salt and BTB and RTS for 15 minutes. Fluff and finish with the cilantro.
  5. To finish: Add to a medium skillet over high heat a coating of canola oil. Sear the marinated pork on all sides, and then add the onion and sauté. Remove the pork from the pan and place in the oven on a sheet pan for 10 minutes. Remove the onions from the skillet and reserve.
  6. Blanch and shock the broccoli in salted water. Then add to the skillet that had the onion and pork in it with a drizzle more of oil. Sauté until tender but still has bite, about 5 minutes. Reserve.
  7. Add the pineapple slice to the same pan and sauté until lightly browned, about 3 minutes. Remove the pineapple slice, core and dice and reserve. Remove the pork from the oven, rest and slice.
  8. Fry the egg in a nonstick skillet with a couple of tablespoons of water. Add to a bowl the rice, sliced pork, quickles, broccoli, onion, pineapple, fried egg and top with mung bean sprouts, chopped roasted peanuts and reserved scallion greens.