Marinated Pork Tenderloin Rice Bowl with Broccoli, Quick Cucumber Pickles and Pineapple
- Level: Intermediate
- Yield: 2 to 4 bowls
- Total: 1 hr 15 min
- Active: 1 hr
Ingredients
Quickled Cucumbers:
1/2 cup fish sauce
1/2 cup rice wine vinegar
2 teaspoons dark brown sugar
1 teaspoon sambal
1 clove garlic, smashed and rough chop
1/3 hothouse cucumber, peeled and sliced
Pork:
1/2 cup soy sauce
1/2 cup rice wine vinegar
1 tablespoon dark brown sugar
2 teaspoons sambal
3 cloves garlic, smashed and finely chopped
2 scallions, sliced on bias, whites then finely chopped (save bias-cut greens for garnish)
1-inch piece ginger, peeled and grated
One 6-inch piece center cut pork tenderloin
Rice:
Canola oil, to coat pan
1/2 yellow onion, diced
Kosher salt
1 cup basmati rice
2 scallions, sliced on a bias, whites then finely chopped (save bias-cut greens for garnish)
1-inch piece ginger, peeled and grated
One 13.5-ounce can coconut milk plus chicken stock to equal 2 cups
Kosher salt
2 tablespoons finely chopped cilantro
To Finish:
Canola oil, to coat pan, plus more as needed
1/2 yellow onion, sliced
1/2 head broccoli, stem removed and broken into florets
Kosher salt
1 slice pineapple
1 large egg
Handful mung bean sprouts
1 tablespoon chopped roasted peanuts
Directions
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.