HomeRecentAsian Rice Bowl with Honey Soy Pork Tenderloin Recipe

Asian Rice Bowl with Honey Soy Pork Tenderloin Recipe


This super flavorful rice bowl recipe is not only a literal bowl full of comfort, but it’s also a great way to use up leftover rice. You’ll love how easily it cleans out the fridge. The secret of this delicacy is the juiciness and tenderness of the pork combined with the delicious sauce.

Additionally, this recipe is not only delicious but good to the heart as well. Its sauce is mixed with honey. Honey is rich in Antioxidants which are linked to other beneficial effects on heart health. An ideal healthy breakfast for the family. If you’d like to try this out, here’s how to prepare it.

Asian Rice Bowl with Honey Soy Pork Tenderloin


1 to 1 1/4 lb. – pork tenderloin, cut into 1-inch pieces
1 cup – jasmine rice, uncooked
1/3 cup – honey
1/4 cup – soy sauce
3 cloves – garlic, minced
2 tsp. (from about 1/2 inch piece) – ginger, minced
1 medium – carrot, cut into half moons
1 tsp. – freshly ground black pepper
1 lb. – baby bok choy, cleaned and cut in half or quarters depending on the size


In a small bowl, combine the soy sauce, honey, sriracha, minced garlic, minced ginger, and black pepper until the honey dissolves.

Pour into a ziptop bag containing cubed pork, seal and place in the refrigerator to marinate for at least 6 hours or overnight.

When ready to cook, prepare the rice according to the directions on the package.

In a large skillet or wok over medium-high heat, drizzle with 1 tablespoon of avocado oil and remove the pork from the marinade using tongs or a slotted spoon and set aside the marinade for later.

Cook the pork for about 10 minutes or until it is no longer pink.

Remove from the wok and set aside in a container covered with foil.

Add the carrots to the wok, add a little oil if necessary, cook for about 2-3 minutes, then add the baby bok choy. Pour 1/4 cup of water and cover the wok to steam vegetables for about 5-6 minutes or until the bok choy is tender.

Remove the lid and cook for another 2-3 minutes or until the carrots and bok choy start to brown slightly and the leaves at the end of the bok choy are wilted.

Remove from the wok and pour reserved marinade, boil and cook until marinade is thick, about 1-2 minutes. Remove from the heat.

To plate, divide the rice between bowls and top with pork, bok choy, and carrots, then drizzle with sauce.


The reserved marinade prepares only a small amount of sauce to top the rice bowls. If you are making more sauce, simply double the amount of marinade and add 1-2 minutes of cooking time to reduce to a sauce.


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