---
title: Sweet Chili Pork Tenderloin Rice Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-chili-pork-tenderloin-rice-bowls-5eb1706f1abc8e6f1315b8f0
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Fish
  - Soy
  - Wheat
  - Eggs
tags:
  - Calorie Smart
  - Sodium Smart
  - Spicy
rating: 4.5
rating_count: 1800
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/sweet-chili-pork-tenderloin-rice-bowls.avif"
---
Adjust oven rack to top position and preheat to 450°F. Wash and dry all produce. Trim and peel @carrots{2%pieces}. Trim @zucchini{2%pieces}. Using a peeler, shave carrots and zucchini lengthwise into ribbons, rotating as you go, until you reach the cores; discard cores. Zest and quarter @lime{1%unit}. Roughly chop @cilantro{1%bunch}.

In a #small pot{}, combine @jasmine rice{1%cup}, ¾ cup @water{}, and a big pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

Meanwhile, pat @pork tenderloin{1%unit} dry with paper towels and season all over with salt and @black pepper{1%tsp}. Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add pork and sear, turning occasionally, until browned on all sides ~{4%minutes}. Turn off heat. Transfer pork to a #baking sheet{} and roast on top rack until cooked through ~{10%minutes}.

While pork cooks, in a #small bowl{}, combine @ponzu sauce{1%tbsp} and half the @sweet thai chili sauce{2%tbsp}. In a separate #small bowl{}, combine @mayonnaise{2%tbsp}, remaining sweet thai chili sauce, and a squeeze of lime juice to taste. Once pork is done, remove from oven. Brush pork with ponzu mixture. Set aside to rest.

Heat a drizzle of olive oil in pan used for pork over medium-high heat. Add carrots and zucchini; season with salt and pepper. Cook, stirring, until veggie ribbons are just tender ~{3%minutes}. Turn off heat.

Fluff rice with a fork; stir in lime zest and half the cilantro. Thinly slice pork crosswise. Divide rice between bowls and top with pork and veggie ribbons. Drizzle all over with chili lime mayo. Sprinkle with @crispy fried onions{2%tbsp} and remaining cilantro. Serve with remaining lime wedges on the side.