Thai Pork Tenderloin and Coconut Jasmine Rice with Edamame

Thai Pork Tenderloin and Coconut Jasmine Rice with Edamame

Walking into the grocery, I had no ideas…until I noticed pork tenderloin on sale. After a long weekend we really just wanted something light and refreshing. This coconut jasmine rice is very light and the edamame adds a bit of crunch. This is an easy, light meal.

HA, too funny! After writing this entire post, I discovered this on my own blog: Ginger-Marinated Pork Tenderloin with Jasmine Edamame Rice. Nearly the same exact meal just done a little differently. Too funny. Oh well, there you have it…AGAIN.



  • 1-2 lean pork tenderloin (mine came in a two pack)
  • Low sodium soy sauce
  • Dale’s marinade
  • Fish sauce
  • Hoisin sauce
  • Siracha
  • 1 ½ inches ginger, chopped in chunks (I left the skin on)
  • 3 cloves garlic, smashed
  • Cilantro, whole with stems and some for garnish
  • Rice wine vinegar
  • Jasmine rice, cleaned several times
  • 1 13.5 ounce can coconut milk
  • ¼ cup water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • Chicken or beef stock, low sodium
  • Edamame, thawed
  • Peanuts, chopped for garnish

  1. First start the marinade. Combine soy sauce, Dale’s, fish sauce, hoisin and Siracha in bowl and whisk to combine. I really don’t have measurements; just add to your taste. Add the ginger and garlic. Place the tenderloins in a large zip top bag and add the marinade. I would let it rest in the refrigerator for at least an hour adjusting it occasionally.
  2. 30 minutes prior to cooking, set the pork out to come to room temperature. Pre heat oven to 450 F. Spray oven safe roasting dish with non-stick spray. Scrap any bits of ginger, garlic or cilantro off of the pork and place in the dish. Reserve the marinade. Roast in the oven for 10 minutes, then reduce heat to 350 and continue cooking until desired temperature is reached (approx. 15-20 minutes). I basted the meat ever little bit. Let rest about 10 minutes prior to slicing.
  3. Place the marinade into a small sauce pot along with some low sodium beef or chicken stock, bring to a boil then reduce to simmer for 20-30 minutes. Reduce, strain, and place back in the pot, keep warm. This sauce becomes really salt and the pork doesn’t really needed it but I like it.
  4. Thaw edamame and set aside.
  5. In a pot, combine coconut milk, water, sugar and salt. Bring to a boil slowly adding the washed rice. Reduce heat, cover and simmer 18 minutes. Remove from heat and let set for 5 minutes. Fluff the rice with a fork, add edamame and toss to combine.
  6. Garnish the pork with a drizzle of the sauce, cilantro and some peanuts.
Thai Pork Tenderloin and Coconut Jasmine Rice with Edamame

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