Name: Southeast Asian Pork Tenderloin with Jasmine Rice and Shredded Carrot Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.25 lbs pork tenderloin, trimmed; 2 tbsp soy sauce; 1 tbsp fish sauce; 2 tbsp lime juice (about 1 lime); 2 tbsp brown sugar; 1 tbsp vegetable oil; 1 tbsp grated fresh ginger; 2 cloves garlic, minced; 1 small red chili, thinly sliced (optional, for heat); 1/2 tsp ground coriander; 1/2 tsp ground black pepper; 1/2 cup fresh cilantro, chopped (plus more for garnish); 1/2 cup thinly sliced scallions; 1 cup jasmine rice, uncooked; 2 cups water; 1 cup shredded carrot; 1/4 cup roasted peanuts, roughly chopped (for garnish); Lime wedges, for serving

Southeast Asian Pork Tenderloin with Jasmine Rice and Shredded Carrot Salad

FrozenTurnip3702

Remixed from Southeast Asian Pork Tenderloin with Jasmine Rice and Cucumber Salad by FrozenTurnip3702()

This Southeast Asian-inspired pork tenderloin dish is elevated with a vibrant shredded carrot salad replacing the cucumber side, offering a sweet crunch that complements the juicy, marinated pork. The pork tenderloin is infused with a punchy marinade of soy, fish sauce, lime, and brown sugar, then roasted to perfection. Fluffy jasmine rice serves as the comforting base, while fresh cilantro, scallions, and roasted peanuts add bursts of color and texture. The carrot salad tossed with lime juice and a pinch of salt brings freshness and a delightful contrast, making this dish perfect for weeknight dinners or special occasions.

Ingredients

Instructions

In a bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, vegetable oil, ginger, garlic, chili, coriander, and black pepper.
Place the pork tenderloin in a large zip-top bag or shallow dish. Pour half the marinade over the pork, turning to coat. Reserve the other half for later use. Marinate for at least 15 minutes (up to 2 hours for more flavor).
While the pork marinates, rinse the jasmine rice under cold water until the water runs clear. Add rice and 2 cups water to a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes.
Preheat oven to 425°F (220°C). Remove pork from marinade and pat dry. Heat a large oven-safe skillet over medium-high heat. Sear pork on all sides until golden, about 2-3 minutes per side.
Brush pork with a little reserved marinade, then transfer skillet to oven. Roast for 12-15 minutes, or until pork reaches 145°F (63°C) internal temperature. Let rest 5 minutes before slicing.
Toss shredded carrot with a squeeze of lime and a pinch of salt for a quick salad.
Fluff rice and divide among plates. Top with sliced pork, drizzle with remaining reserved marinade, and sprinkle with cilantro, scallions, and peanuts. Serve with carrot salad and lime wedges.