Teriyaki Pork Tenderloin Rice Bowls
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.
Ingredients
For Quick Pickled Carrots:
- 2 carrots trimmed and peeled
- 120 ml water
- 60 ml apple cider vinegar or rice vinegar
- 1½ teaspoon granulated sugar
- ½ teaspoon salt
For Pork:
- 450 g pork tenderloin a.k.a pork fillet
- 100 g teriyaki sauce divided, see notes for homemade teriyaki sauce recipe
To Serve:
- 240 g 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
HOMEMADE TERIYAKI SAUCE:
- 60 ml (4 tbsp) soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin (or rice wine vinegar + ½ teaspoon extra sugar)
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 small garlic clove, very finely grated
- 1 teaspoon cornflour, a.k.a. corn starch
- 2 tablespoon cold water
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
Calories: 620kcalCarbohydrates: 88gProtein: 48gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 98mgSodium: 2142mgPotassium: 2336mgFiber: 8gSugar: 16gVitamin A: 31858IUVitamin C: 255mgCalcium: 673mgIron: 8mg
Tried this recipe?Let us know how it was!