Honey Soy Pork and Broccoli Rice Bowl
Oven-roasted pork tenderloin with honey and soy sauce, served over baked rice with tender broccoli. A high-protein bowl that comes together entirely in the oven.
- Total
- 65 min
- Prep 15 · Cook 45 · Rest 5
- Serves
- 1
- Difficulty
- Medium
You'll practice: Roasting · Resting meat
- Savory
- Oven
Instructions
-
Preheat the oven to 200°C. Rinse the rice under cold water until the water runs clear, then drain well.
~5 min
Rinsing removes excess surface starch so the baked rice grains stay separate instead of turning gluey.
-
In a small bowl, whisk together 2 tbsp honey, 3 tbsp soy sauce, 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Mince the garlic and stir it in.
~5 min
-
Pat the pork tenderloin dry with paper towels. Place it in the baking dish and pour half the honey-soy mixture over it, turning to coat. Let it sit while you prepare the rice.
~5 min
Coating the pork now lets the honey-soy mixture marinate it while the rice is prepared, seasoning the meat deeper.
-
Add the drained rice and 400 ml water to the baking dish around the pork. Cover tightly with a lid or foil. Bake for 25 minutes.
~25 min
Tight covering traps steam so the rice absorbs the water evenly and cooks through in the oven.
Roasting Roast covered to steam the rice, then uncovered to brown. Watch for the pork to reach 63°C; overcooking dries it out.
-
While the pork and rice bake, cut the broccoli into 3 cm florets. After 25 minutes, remove the dish from the oven, uncover, and arrange the broccoli around the pork. Drizzle the remaining honey-soy mixture over the pork and broccoli. Re-cover and bake for 15 more minutes.
~25 min
Adding broccoli later prevents it from overcooking and turning mushy while the pork finishes.
Roasting Roast covered to steam the rice, then uncovered to brown. Watch for the pork to reach 63°C; overcooking dries it out.
-
Uncover and bake for 5 more minutes, until the pork reaches 63°C in the thickest part and the broccoli is tender. Remove the pork to a board and rest for 5 minutes. Fluff the rice with a fork.
~5 min
Resting the pork lets juices redistribute so they stay in the meat instead of running out when sliced.
Let the pork rest before slicing so the juices redistribute and the meat stays tender.
If the rice looks dry after baking, add 2 tbsp hot water, cover, and let it steam for 3 minutes off the heat.
Roasting Roast covered to steam the rice, then uncovered to brown. Watch for the pork to reach 63°C; overcooking dries it out.
Resting meat Rest the pork for 5 minutes before slicing. This lets juices redistribute; cutting early makes the meat dry.
-
Slice the pork into 1 cm medallions. Divide the rice among bowls, top with pork and broccoli, and spoon over the pan juices.
~5 min