Juicy teriyaki pork tenderloin sliced over fluffy rice, drizzled with glossy sauce and topped with crunchy pickles? That's my kind of dinner. These Teriyaki Pork Rice Bowls are equal parts comforting and fresh - savoury, slightly sweet, and packed with texture in every bite. It's the kind of recipe that feels restaurant-worthy but is completely doable on a weeknight. Minimal fuss, maximum flavour.
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Ingredient Notes
- Pork tenderloin (pork fillet). A lean, quick-cooking cut that stays beautifully tender if not overcooked. Don't confuse it with pork loin - they cook very differently. Tenderloin is slimmer and cooks faster.
- Teriyaki sauce. You can use store-bought, but making your own teriyaki sauce gives you better balance and control over sweetness and salt. It also avoids unnecessary additives.
- Soy sauce. Forms the base of the sauce. Use regular or low-salt depending on preference. Tamari or coconut aminos work as a gluten-free alternative.
- Rice. Jasmine rice is my go-to for its soft, fragrant grains, but basmati or even sushi rice also work beautifully for a poke style bowl.
- Carrots + vinegar pickle. Quick-pickled carrots cut through the richness. Rice vinegar is traditional, but apple cider vinegar works just as well.
- Pak choi (bok choy). Lightly charred and steamed, it adds freshness and contrast.
- Sesame seeds & spring onions. Simple garnish, but they elevate the bowls visually and flavour-wise.
Find ingredient quantities, detailed instruction and nutritional information in the recipe card at the bottom of the post.
Homemade Teriyaki Sauce
If you're making your own teriyaki sauce, here's the quick version:
1. Combine 60ml (4 tbsp) of soy sauce, 1 tablespoon brown sugar, 1 tablespoon mirin (or rice vinegar and ½ teaspoon extra sugar), 1 teaspoon sesame oil, a grated garlic clove and 1 teaspoon grated fresh ginger in a small pan.
2. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
3. Mix 1 teaspoon cornflour with a tablespoon of cold water to create a slurry. Whisk into the simmering sauce.
4. Cook for 1-2 minutes until thickened and glossy. It will thicken further as it cools. That's your own teriyaki sauce - sweet, savoury, balanced and ready to glaze.
Step-By-Step Method
1. Marinate the pork. Place the pork tenderloin in a bowl. Pour over half of the teriyaki sauce and toss to coat. Marinate for 30 minutes at room temperature (or up to 4 hours in the fridge).
2. Quick-pickle the carrots. Ribbon the carrots using a peeler. Heat water, vinegar, sugar and salt until dissolved. Pour over carrots and leave to pickle while you cook the rest.
3. Cook the pork. Preheat oven to 230°C. Remove pork from marinade (discard marinade). Place on a lined tray and roast for 18-20 minutes. The internal temperature should reach 63°C - use an instant-read thermometer for accuracy.
4. Cook the rice. Prepare rice according to packet instructions. Keep warm.
5. Cook the pak choi. Heat a little olive oil in a pan over medium-high heat. Sear pak choi cut-side down for 1 minute. Add a splash of water, cover and steam for 1-2 minutes until tender but still vibrant.
6. Warm the remaining sauce. Simmer the remaining teriyaki sauce in a small pan until slightly thickened.
7. Rest & slice. Rest pork for 5 minutes before slicing. This keeps the meat juicy and flavorful.
8. Assemble bowls. Divide rice between bowls, top with sliced pork, drizzle sauce, add pickled carrots and pak choi. Finish with sesame seeds and spring onions.
Recipe Tips
- Do not overcook the pork. Pork tenderloin is lean and dries out quickly. Pull it at 63°C and let it rest.
- Resting matters. Give it 5 minutes before slicing. Juices redistribute, keeping the meat tender.
- Cook pak choi quickly. High heat for colour, then a brief steam. Overcooked greens turn limp and watery. Find more tips in our Charred Pak Choi Recipe (Easy Griddled Pak Choi Side Dish).
- Balance your sauce. Taste your own teriyaki sauce before using. Add a splash of rice vinegar if it feels too sweet.
Variations and Sides
- Rice swaps: Try brown rice for nuttiness or cauliflower rice for a lighter option.
- Make it a poke bowl: Add edamame, cucumber, avocado and red cabbage for extra freshness.
- Sauce swaps: Oyster sauce or Chinese BBQ sauce (char siu) create a deeper, richer glaze.
- Add citrus to the sauce: A little orange zest or orange juice brightens the sauce beautifully.
This dish easily becomes a family favourite - colourful, balanced and incredibly satisfying without feeling heavy.
More Pork Recipes To Try Next Time
If you love flavourful meat with minimal prep time, explore more pork recipes below - from quick weeknight dinners to slow cooker classics. Happy cooking.
Teriyaki Pork Tenderloin Rice Bowls
Ingredients
For Quick Pickled Carrots:
- 2 carrots trimmed and peeled
- 120 ml (½ cup) water
- 60 ml (¼ cup) apple cider vinegar or rice vinegar
- 1½ teaspoon granulated sugar
- ½ teaspoon salt
For Pork:
- 450 g (1 lb) pork tenderloin a.k.a pork fillet
- 100 g (⅓ cup) teriyaki sauce divided, see notes for homemade teriyaki sauce recipe
To Serve:
- 240 g (1⅓ cups) rice
- 2 pak choi a.k.a. bok choy, quartered lengthways through the core
- 1 tablespoon sesame seeds to garnish
- 1 spring onion a.k.a. green onion, sliced, to garnish
Instructions
- Place the pork in a large bowl or container, pour half of the teriyaki sauce over the pork and toss to coat. Allow the pork to marinate for 30 minutes at room temperature, or 3-4 hours in the fridge.
- Ribbon the carrots using a mandoline slicer or a vegetable peeler. Place the thin ribbons into a mason jar or a Tupperware box.
- Heat water, vinegar, sugar and salt in a small pan, until crystals dissolve and the liquid is hot but not boiling.
- Pour the hot pickling liquid over the carrots and leave them to pickle at room temperature whilst you prepare the rest of the dish. You may store the carrots in the fridge for up to a week if you made a big batch.
- Preheat the oven to 230°C (450°F). Line a baking tray with foil or parchment paper.
- Take the pork tenderloin out of the marinade (discard the marinade) and place it on a baking tray and into the preheated oven for 18-20 minutes, depending on the thickness of the tenderloin. The internal temperature should reach 63°C (145°F)
- Whilst the pork cooks, cook the rice following instructions on the packet. Drain and cover to keep warm.
- Brush a large frying pan or a griddle pan with a little oil and set it over medium-high heat. Add the quartered pak choi and cook for 1 minute on each side to brown slightly, then sprinkle with a pinch of salt, add 2 tablespoon of water, and immediately cover with the lid. Cook for 1-2 minutes, until softened.
- Pour the remaining teriyaki sauce to a small pan, add 2 tablespoon of water (less if your sauce is already thin) and bring to a simmer over low heat.
- Take the cooked pork tenderloin out of the oven, cover it with foil and allow it to rest for 5 minutes before slicing.
- Divide the rice between bowls, top with sliced pork tenderloin and drizzle it with the teriyaki sauce. Scatter spring onions and sesame seeds on top. Serve with pak choi and drained pickled carrots.
Notes
Instructions
- In a small saucepan, combine the soy sauce, brown sugar, mirin, sesame oil, grated ginger and garlic.
- Set over medium heat and bring to a gentle simmer, stirring until the sugar fully dissolves (about 1-2 minutes).
- In a small bowl, mix the cornflour with 2 tablespoons of cold water to create a smooth slurry.
- Pour the slurry into the simmering sauce and whisk continuously.
- Cook for 1-2 minutes, until the sauce thickens and turns glossy.
- Remove from the heat and allow to cool - it will thicken a little more as it cools.
Nutrition
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