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Prepare the BBQ Pork Marinade: In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red food coloring (if using).

Marinate the Pork: Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Cook the Rice: While the pork marinates, combine the long-grain white rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Preheat Oven and Cook Pork: Preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup. Remove the pork from the marinade, letting any excess drip off. Reserve the remaining marinade.
Roast the Pork: Place the pork tenderloin on the prepared baking sheet. Roast for 15-20 minutes, or until the internal temperature reaches 145°F. During the last 5 minutes of cooking, brush the pork with some of the reserved marinade for extra glaze.

Rest and Slice Pork: Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing it into thin rounds or bite-sized pieces.

Assemble the Bowls: Divide the cooked rice among four serving bowls. Top each with sliced BBQ pork, sliced cucumber, and shredded carrots.

Garnish and Serve: Garnish generously with sliced scallions and toasted sesame seeds. Serve immediately.


Prepare the BBQ Pork Marinade: In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red food coloring (if using).

Marinate the Pork: Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Cook the Rice: While the pork marinates, combine the long-grain white rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Preheat Oven and Cook Pork: Preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup. Remove the pork from the marinade, letting any excess drip off. Reserve the remaining marinade.
Roast the Pork: Place the pork tenderloin on the prepared baking sheet. Roast for 15-20 minutes, or until the internal temperature reaches 145°F. During the last 5 minutes of cooking, brush the pork with some of the reserved marinade for extra glaze.

Rest and Slice Pork: Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing it into thin rounds or bite-sized pieces.

Assemble the Bowls: Divide the cooked rice among four serving bowls. Top each with sliced BBQ pork, sliced cucumber, and shredded carrots.

Garnish and Serve: Garnish generously with sliced scallions and toasted sesame seeds. Serve immediately.
