Thailunch pork tenderloin thai jasmine rice dairy-free freeze-ready batch

Thai Pork Tenderloin Fillet Bowl

Name: Thai Pork Tenderloin Fillet Bowl
Prep time: 20 min
Total time: 40 min
Yield: 6 servings — eat 4, freeze 2
Cuisine: Thai
Ingredients: 900 g Pork tenderloin fillet, sliced ~5mm across the grain; 300 g Dry jasmine rice; 4 cloves Garlic, minced; 3 Shallots (or ½ small onion), finely diced; 1–2 / 1 tsp Red chilies or chili flakes; 1 large Red bell pepper, diced; 2 cups Baby spinach or fresh basil; 4 tbsp Low-sodium soy sauce; 2 tbsp equiv. Oyster sauce sub (2 tbsp soy + 1 tsp sugar + ½ tsp cornstarch); 1 tbsp + 1 tsp Lime juice + sugar or maple syrup; 2 tbsp + 1 tsp Olive oil + sesame oil (finishing); 4 + to serve Green onions, sliced + lime wedges

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4.8 · (50 ratings)

restaurant6 servings — eat 4, freeze 2

schedulePrep 20 min

bolt490 kcal

Yield6 servings — eat 4, freeze 2

Calories490 kcal

Prep Time20 min

Cost/Serving

~$2.68 CAD per serving (estimate)

Ingredients

900 gPork tenderloin fillet, sliced ~5mm across the grain
300 gDry jasmine rice
4 clovesGarlic, minced
3Shallots (or ½ small onion), finely diced
1–2 / 1 tspRed chilies or chili flakes
1 largeRed bell pepper, diced
2 cupsBaby spinach or fresh basil
4 tbspLow-sodium soy sauce
2 tbsp equiv.Oyster sauce sub (2 tbsp soy + 1 tsp sugar + ½ tsp cornstarch)
1 tbsp + 1 tspLime juice + sugar or maple syrup
2 tbsp + 1 tspOlive oil + sesame oil (finishing)
4 + to serveGreen onions, sliced + lime wedges

Nutrition / serving

Calories490 kcal
Protein40 g
Carbs46 g
Fat12 g
Fiber3 g

Cost Estimate

~$2.68 CAD per serving (estimate)

Last updated: September 2026

Instructions

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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.

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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.

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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.

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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.

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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

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.

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.

Tenderloin Freezes Well

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