Equipment
Ingredients
Pork and Marinade
- 500 g pork tenderloin, trimmed of silverskin and sliced into 1.5cm thick medallions
- 80 ml hoisin sauce
- 30 ml light soy sauce
- 15 ml rice vinegar
- 10 ml sesame oil, toasted
- 2 garlic, minced
- 10 g ginger, grated
- 15 ml neutral cooking oil
Vegetables and Base
- 600 g jasmine rice, cooked and hot
- 150 g carrots, peeled and julienned
- 100 g red radishes, trimmed and thinly sliced
- 150 g english cucumber, halved lengthwise and sliced on a bias
Garnish
- 20 g scallions, thinly sliced
- 5 g sesame seeds, toasted
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 481 kcal
- Protein
- 30 g
- Carbohydrates
- 25 g
- Fat
- 11 g
- Fiber
- 3 g
- Sugar
- 9 g
- Sodium
- 845 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 82 mg
- Potassium
- 879 mg
- Calcium
- 70 mg
- Iron
- 2.4 mg
- Magnesium
- 73 mg
- Phosphorus
- 381 mg
- Zinc
- 2.9 mg
- Vitamin A
- 326 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 30 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 1.32 mg
- Riboflavin
- 0.54 mg
- Niacin
- 9.4 mg
- Folate
- 28 mcg
- Water
- 330 g
- Alcohol
- 24 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour exactly half of this mixture over the sliced pork tenderloin in a separate bowl. Toss to coat and let marinate for 15 minutes. Reserve the remaining sauce.
While the pork marinades, prepare all the fresh vegetables. Julienne the carrots, slice the radishes thinly, and slice the cucumber. Keep them grouped separately for assembly.
Heat the neutral cooking oil in a large skillet over medium-high heat until shimmering. Use tongs to add the pork medallions in a single layer, allowing excess marinade to drip off first. Sear for 3 minutes until a dark, caramelized crust forms.
Flip the pork medallions and cook for another 2 to 3 minutes on the second side. The internal temperature of the pork should reach 63 degrees Celsius or 145 degrees Fahrenheit.
Reduce the heat to low. Pour the reserved hoisin mixture into the skillet with the pork. Toss continuously for 1 minute until the sauce thickens slightly and coats the pork in a glossy glaze. Remove from heat.
Divide the hot cooked jasmine rice among four wide bowls. Arrange the hoisin glazed pork, julienned carrots, sliced radishes, and cucumber in distinct sections over the rice. Drizzle any remaining warm glaze from the pan over the pork.
Garnish each bowl with sliced scallions, toasted sesame seeds, and fresh cilantro before serving immediately.
Chef's Notes
- Pork tenderloin is extremely lean. The quick, high-heat sear combined with a slightly pink center (which is completely safe for modern pork) ensures it stays incredibly juicy.
- For a quick pickling effect, toss the sliced radishes and carrots with a splash of rice vinegar and a pinch of sugar while the pork marinates.
- Always slice the pork against the natural grain. This shortens the muscle fibers and provides a much more tender bite.
- If you lack a very large skillet, doing the pork in two batches prevents the pan temperature from dropping, which avoids boiling the meat in its own juices.
Storage
Refrigerator: 3 days — Store pork and vegetables in separate airtight containers from the rice to prevent sogginess.
Freezer: 1 month — Only freeze the pork. Fresh vegetables and cooked rice do not freeze well in this context.
Reheating: Microwave the pork and rice together for 90 seconds until heated through, then top with cold fresh vegetables.
Troubleshooting
Pork is tough and dry to chew
Cause: Overcooking the lean tenderloin or slicing it parallel to the grain
Fix: Cannot be fixed once fully cooked, but slicing it even thinner after cooking can make it more palatable.
Prevention: Use a meat thermometer to pull the pork exactly at 63C, and slice crosswise against the grain.
Marinade burns quickly in the pan
Cause: Pan heat is too high, causing the sugars in the hoisin to burn before the pork cooks
Fix: Remove pan from heat immediately, wipe out burnt spots with a paper towel held by tongs, add a splash of water, and continue on lower heat.
Prevention: Wipe excess marinade off the pork before searing and manage heat actively, reducing to medium if smoking heavily.
Cultural Context
Grain bowls represent a modern, practical adaptation of traditional Asian rice plates, focusing on balanced nutrition and contrasting temperatures and textures. Hoisin sauce, a fragrant Cantonese condiment traditionally made from fermented soybean paste, garlic, and Chinese five-spice, acts as both a rapid tenderizing marinade and a rich, sweet-savory finishing glaze in this weeknight-friendly preparation.
