Thai-style pork tenderloin strips with jasmine rice, lime and fresh herbs
ThaiBatch · Freeze 2

L4 — Thai Pork Tenderloin Fillet Bowl

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4.8 · (78 ratings)
restaurant6 servings — eat 4, freeze 2
scheduleHands-on 20 min | Total 40 min
bolt490 kcal
Yield6 servings
Calories490 kcal
Protein40 g
Cost/Serving~$2.68 CAD

Ingredients

  • Pork tenderloin fillet, sliced ~5mm across the grain900 g
  • Dry jasmine rice300 g
  • Garlic, minced4 cloves
  • Shallots (or ½ small onion), finely diced3
  • Red chilies or chili flakes1–2 / 1 tsp
  • Red bell pepper, diced1 large
  • Baby spinach or fresh basil2 cups
  • Low-sodium soy sauce4 tbsp
  • Oyster sauce sub (2 tbsp soy + 1 tsp sugar + ½ tsp cornstarch)2 tbsp equiv.
  • Lime juice + sugar or maple syrup1 tbsp + 1 tsp
  • Olive oil + sesame oil (finishing)2 tbsp + 1 tsp
  • Green onions, sliced + lime wedges4 + to serve

Nutrition / serving

Calories

490 kcal

Protein

40 g

Carbs

46 g

Fat

12 g

Fiber

3 g

Sodium

Moderate

Cost Estimate

Total Ingredients

~$16.10

CAD

Per Serving

~$2.68 / serving

Instructions

01 check_circle

Cook jasmine rice

Rinse until water runs clear. Combine 300 g rice with 480 ml water. Bring to boil, reduce to low, cover, cook 15 min. Rest 5 min. Fluff.

02 check_circle

Mix the sauce

Combine soy sauce, oyster sauce substitute, lime juice, and sugar. Set aside.

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Dry the pork

Pat pork slices very dry with paper towel — critical for a proper sear, not a steam.

04 check_circle

Stir-fry aromatics

Heat olive oil in a large wok or skillet over HIGH heat. Add garlic, shallots, and chili. Stir-fry 1–2 min until fragrant.

05 check_circle

Sear the pork

Add pork slices in a single layer. Sear 2 min undisturbed, then toss and cook a further 2–3 min until just cooked through. Do not overcook — tenderloin dries out quickly.

06 check_circle

Glaze and finish

Add bell pepper. Stir-fry 2 min. Pour in sauce. Toss, cook 1–2 min until sauce glazes the pork. Remove from heat. Stir in basil or spinach. Drizzle sesame oil.

07 check_circle

Serve and portion

Serve over jasmine rice with green onions and lime. Divide into 6 portions. Refrigerate 4. Freeze 2.

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Freeze & Reheat

Freeze the PORK MIXTURE ONLY — rice goes gummy when frozen. Portion 2 servings into airtight containers. Freeze up to 2 months. Reheat at 70% microwave power for 3 min — do not overheat. Cook fresh jasmine rice when serving.

Chef's Cool Facts

local_dining

Pad Kra Pao

Pad Kra Pao is Thailand's most popular street food dish. Holy basil (kra pao) has a spicy, clove-like character distinct from sweet Italian basil — but either works beautifully.

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Wok Hei

High-heat wok cooking creates 'wok hei' (breath of the wok) — a brief Maillard crust before steam from the sauce develops. A screaming-hot pan is essential at home.

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Tenderloin Freezes Well

Pork tenderloin freezes well due to its low connective tissue content — texture holds better than fattier cuts when reheated.

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