Teriyaki Pork Tenderloin with Ginger Carrot Rice and Cucumber Salad

This dish features succulent pork tenderloin marinated in a savory teriyaki sauce, paired with a vibrant ginger carrot rice and a refreshing cucumber salad. The combination of flavors offers a delightful balance of sweet, savory, and fresh, making it a satisfying and appealing meal for any occasion.

Ingredients:

• 1 lb pork tenderloin
• 1/4 cup teriyaki sauce
• 1 tablespoon fresh ginger, minced
• 1 cup jasmine rice
• 2 cups water
• 1 cup carrots, grated
• 1 cup bell pepper, diced
• 1 cup tomato, diced
• 1 cucumber, sliced
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 sheet of nori, cut into strips (for garnish)
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions:

1. Marinate the pork tenderloin in teriyaki sauce and minced ginger for at least 30 minutes.
2. While the pork is marinating, rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
3. In a separate pan, sauté grated carrots, diced bell pepper, and diced tomato over medium heat for about 5-7 minutes until softened. Stir in the cooked rice and mix well. Season with salt and pepper to taste.
4. Remove the pork from the marinade and sear it in a hot skillet over medium-high heat for about 4-5 minutes on each side until cooked through. The internal temperature should reach 145°F (63°C). Let it rest for 5 minutes before slicing.
5. For the cucumber salad, combine sliced cucumber, rice vinegar, sesame oil, and a pinch of salt in a bowl. Toss to combine.
6. Serve the sliced pork tenderloin over the ginger carrot rice, with the cucumber salad on the side. Garnish with nori strips and chopped green onions.