Thai · Dinner
Thai Rice With Roast Pork (Low-Calorie)
Sliced roasted pork tenderloin served over jasmine rice with a bright lime, fish sauce and garlic dressing, garnished with cucumber, cilantro, and chili. Lean roasting technique replaces the fatty crackling-skin version, cutting calories while keeping the sweet-salty-sour Thai profile and fresh herb finish intact.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
386Calories
38.2gProtein
9.8gFat
32.1gCarbs
6.4gSugar
1.8gFiber
1180mgSodium
115mgChol
2.9gSat Fat
820mgPotassium
45mgCalcium
2.4mgIron
0.9mcgVitamin B12
14mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Pat the pork dry, rub with pepper, salt, and half the garlic, then let rest 5 minutes while the oven heats to 425°F.
2
Roast
Rub oil over the pork and roast 18 to 20 minutes at 425°F, turning once, until internal temperature reaches 145°F and surface is lightly browned.
3
Rest
Transfer the pork to a cutting board and rest unwrapped for 5 minutes until juices stop pooling.
4
Whisk
In a small bowl, whisk together fish sauce, lime juice, brown sugar, and remaining garlic until sugar dissolves.
5
Assemble
Slice the pork thinly and fan slices over the jasmine rice, then spoon the dressing over top.
6
Plate
Mince the chili, slice the cucumber, chop the cilantro, scatter all three over the pork, and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin, trimmed of visible fat
- 1 1/3 cup220g cooked jasmine rice
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp brown sugar
- 11 fresh chili
- 11 cucumber
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
- a pinch of salt
