Lean Sweet Chilli & Lime Pork Tenderloin & Jasmine Rice Bowl with Peppers
Ready in about 35 minutes, this cosy pork tenderloin and jasmine rice dish is built for fat-loss phases — 481 kcal and 46g protein.
Ingredients
- 150g Pork Tenderloin
- 120g jasmine rice
- 80g red pepper
- 80g spinach
- 25g sweet chilli sauce
- 15g juice of ½ lime
- 5g soy sauce
- 10g spring onions
Method
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1
Prep everything first: wash and trim the peppers and spinach, then measure out the sauce ingredients.
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2
Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.
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3
Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.
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4
Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.
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5
Meanwhile, steam or stir-fry the peppers and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: jasmine rice first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the spring onions.
Tap ingredients and steps to tick them off as you cook.