BBQ Pork Tenderloin Rice Bowls
These BBQ Pork Tenderloin Rice Bowls are made with tender strips of pork, green beans, onion, garlic, and a sweet smoky BBQ sauce served over flavourful Thai soup-infused rice. It is an easy, comforting dinner with simple ingredients and bold flavour.
Equipment
- Rice cooker
- Measuring cup
- Cutting board
- Sharp knife
- Large frying pan or skillet
- Wooden spoon or spatula
- Serving bowls
Ingredients
Rice
- ⅓ cup basmati rice
- ⅓ cup Chinese rice or jasmine rice
- 2~ cups Prepared Thai soup enough to replace the water required by your rice cooker
Pork and Vegetables
- ½ pork tenderloin cut into strips
- 1 cup green beans chopped
- 1 white onion coarsely chopped
- 2 cloves garlic minced
- 1 tablespoon oil for frying
- ½ cup BBQ sauce Bull’s-Eye
- ¼ cup BBQ sauce Kinder’s
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
Prepare the Rice
- Add the basmati rice and Chinese rice to a rice cooker.
- Add prepared Thai soup instead of water, using the amount required by your rice cooker directions.
- Cook according to the rice cooker instructions.
Cook the Pork and Vegetables
- Slice the pork tenderloin in half, then cut it into thin strips.
- Heat the oil in a large frying pan over medium heat.
- Add the pork strips and cook until browned and mostly cooked through.
- Add the chopped green beans, onion, and garlic. Cook until the vegetables are tender, the garlic is fragrant, and the pork is fully cooked.
- Season with salt and pepper to taste.
- Stir in the Bull’s-Eye BBQ sauce and Kinder’s BBQ sauce.
- Reduce the heat and simmer until the sauce thickens and coats the pork and vegetables.
Assemble the Bowls
- Spoon the cooked rice into serving bowls.
- Top with the BBQ pork and vegetables.
- Sprinkle with sesame seeds before serving.
For the best BBQ Pork Tenderloin Rice Bowl, start the rice first and cook it with prepared Thai soup instead of plain water. This gives the rice a savoury, seasoned flavour before the pork and vegetables are even added. Then let the BBQ sauce simmer down in the pan so it turns into a glossy reduction sauce that coats the pork tenderloin, green beans, onion, and garlic.
Notes
- Cooking the rice with prepared Thai coconut curry soup instead of water gives this rice bowl extra flavour right from the start.
- Start the rice first if using a rice cooker. White rice can take about 40 minutes because the machine may include soaking time before cooking.
- Pork tenderloin cooks quickly, so slice it into even strips to help the pieces brown and cook at the same rate.
- Cook the pork tenderloin first, then add the green beans so they stay a little firm and do not overcook.
- Let the BBQ sauce simmer down for a few minutes after adding it to the pan. This creates a simple BBQ reduction sauce that coats the pork and vegetables.
- Thai-seasoned rice works especially well with the sweet and smoky BBQ pork, but other soups or broths can be used for a different flavour.
- Use your favourite BBQ sauce, or mix two sauces together for a deeper flavour.
- This easy pork tenderloin rice bowl is best served fresh, while the green beans still have some bite and the sauce is glossy.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 1000kcalCarbohydrates: 80gProtein: 99gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 295mgSodium: 1349mgPotassium: 2285mgFiber: 4gSugar: 40gVitamin A: 630IUVitamin C: 12mgCalcium: 112mgIron: 6mg
Tried this recipe?Let us know how it was!