Pork tenderloins are bathed in hoisin sauce and baked alongside broccoli florets for a simple sheet pan dinner prep. Add that pork to a base of rice with a sweet and sour gochujang sauce and some crunchy fresh veggies on top, and these pork rice bowls are sure to be a crowd pleaser!
Pork tenderloins are a great lean protein source for family meals. They cook up quickly, can be baked, grilled, pan fried, or sliced and stir fried for a variety of recipes. We love to pair pork with hoisin sauce; the sweet and sticky sauce compliments the savory pork so well!
Pork is a easy win as an entrée with my kids. If your family feels the same way, try Melted Leek and Bacon Pasta, Caramelized Onion and Prosciutto Pizza, or Crispy Breaded Pork Cutlets next. Bacon, prosciutto, and pork chops, oh my!
Loads of veggies, a lean protein, and simple sauce components bring all of the flavor to this filling and delicious pork rice bowl recipe.
I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Pork Tenderloins: I find these at any grocery store or at Costco for a good price.
- Hoisin Sauce: This sweet, sticky sauce has loads of flavor and five-spice notes. I can find it at our Asian market but I also see it regularly at our grocery store. We use this as a dipping sauce for chicken nuggets, fries, and fried tofu cubes as well. Buy the big bottle!
- Broccoli, Cabbage, and Carrots: This combination of baked broccoli and fresh shredded cabbage and carrots is great for picky vegetable eaters. Those that like the softer textures gravitate towards the broccoli and those that need the fresh and crunchy texture opt for the cabbage and carrots.
- Gochujang Paste: This salty, savory, and spicy paste is made of red chili powder, rice, malted barley, and soybeans and is fermented to develop rich flavor. It is a staple in Korean cooking and can vary in spice levels by brand. Start with half the quantity in the recipe card below and increase until you have a spice level the whole family can enjoy.
Prepare the Sheet Pan Pork and Broccoli
Start by moving your oven racks to the center and highest positions so that you can broil close to the heating element on the top rack and finish baking in the center.
Fashion a mini tray out of aluminum foil to hold the pork. This "boat" will hold the juices that the pork releases and prevent them from making your broccoli soggy.
Preheat the oven using the broil setting and prepare the pork. You'll need to remove the silver skin, a tough layer of connective tissue that runs about halfway up the tenderloin.
Use a sharp knife to scrape the fat layer from the blunt end of the tenderloin, revealing the silver skin. Slide the knife under the silvery white part and pull with one hand while you slide the knife towards the pointy end of the tenderloin. Try to remove as little of the tender pork as possible. Discard the silver skin.
Score the top of the tenderloins in a diamond pattern to make more surface area for painting with the hoisin sauce. Make cuts about ½-inch deep. Place the prepared tenderloins in the foil tray and brush them generously with the hoisin sauce.
Broil the tenderloins on the top rack for five minutes, about 4 inches from the broiler element. While broiling, season the broccoli florets with sesame oil, salt, and pepper. Remove the pork, turn the oven temperature down to 400F, and spray the open half of the sheet pan with cooking spray before adding the seasoned broccoli.
Add the sheet pan back into the oven on the center rack and continue to roast the pork and broccoli for about 20 minutes, until the pork reaches an internal temperature of 145F.
Remove the pork and broccoli from the oven and allow the pork to rest a full 5 minutes before slicing into ½-inch medallions. You should have tender, juicy pork with a sweet and sticky glaze on those scored edges.
Prepare the Gochujang Sauce
While the pork and broccoli are cooking and resting, prepare the shredded cabbage, gochujang sauce, and any garnishes like chopped cilantro or sesame seeds.
Gather the gochujang sauce ingredients and a wire whisk.
Whisk the gochujang paste, sesame oil, soy sauce, ground ginger, rice vinegar, and brown sugar together to make this vibrant sauce.
Hint: Transfer your gochujang sauce to a squeeze bottle for the easiest application to your pork rice bowl!
Build your Bowl!
Make a base of your cooked rice and add plenty of those juicy pork medallions. Pile on the sesame broccoli, the shredded cabbage, and the carrots. Splash on that zippy gochujang sauce and sprinkle everything with sesame seeds and chopped cilantro. Dig in!
Substitutions and Variations
There's lots you can do to switch up this dinner to make it a family favorite. Try these ideas:
- Change the Base - feel free to use brown rice, rice or wheat noodles, or a grain like quinoa or farro instead of the white rice.
- Swap the Veggies - If you don't like raw carrots, slice them into coins and roast them with the broccoli. Cabbage not welcome at your table? Swap the shredded cabbage for fresh mung bean sprouts or cucumber slices to keep that cool crisp crunch.
- Add an Egg - A fried egg on top of this bowl of goodness would be an excellent addition. I love eggs with rice and a spicy sauce.
- Make it a Salad - Chop the pork into cubes and add it to a bed of lettuce with the shredded cabbage and carrots. Toss in the broccoli, extra veggies like cucumbers or bean sprouts, and the garnishes. Add some extra sesame oil and rice wine vinegar to your gochujang sauce to make it into a vinaigrette.
Love this salad idea? You may want to try this Chicken and Cabbage Salad with Hoisin Vinaigrette!
Serving and Storage
Store any leftovers in separate containers in the refrigerator for 2-3 days. The pork makes a great topping to a big salad the next day if you chop it into cubes before storing.
Don't skip resting the tenderloins when they come out of the oven. Give them those five minutes to let the juices redistribute throughout the meat. Slicing them right out of the oven will let all of the juices run out and you'll be left with dry pork.
Add shredded carrots or cabbage, cucumber ribbons or coins, chopped herbs like cilantro, basil, or mint, sliced green onions, sesame seeds, spicy mayo, extra gochujang sauce, or soy sauce to your bowl.
To streamline the preparation of this dinner, you can prepare the vegetables the night before and keep them sealed in a plastic bag. Trim and marinate the pork tenderloins with the hoisin sauce in a second plastic bag. Whisk together the sauce ingredients and store them in a covered bowl.
Yes! And invite me over when you do. Cook the tenderloins over medium-high heat for about 6 minutes per side, flipping once. Move them to indirect heat if the glaze starts to burn too quickly. Cook until the internal temperature reaches 145F and don't forget to rest the meat before slicing.
Other Sheet Pan Dinners
Sheet pan meals are great for preparing ahead of time to speed up the dinner process. Looking for some other options? Try these:
Try It and Share
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Hoisin Pork Rice Bowls with Zippy Gochujang Sauce
Sheet Pan Hoisin Pork and Broccoli
- 2 lb. pork tenderloin
- ⅓ cup hoisin sauce
- 12 oz. broccoli florets
- 1 teaspoon sesame oil
- salt and pepper (as desired)
- cooking spray
- 1 tablespoon sesame oil
- 2 tablespoon low sodium soy sauce
- 1 teaspoon ground ginger
- 2 tablespoon rice vinegar
- 2 tablespoon brown sugar
- 2 tablespoon gochujang paste
- 6 cups cooked rice
- 2 cups finely shredded cabbage
- 1 cup shredded carrots
- 1 tablespoon sesame seeds
- ¼ cup chopped cilantro
Make the Sheet Pan Hoisin Pork and Broccoli
- Move oven racks to the center and top position, closest to the broiler. Preheat the oven on the broil setting. Make a foil "boat" on half of the sheet pan.
- Remove the silver skin from the tenderloin using a sharp paring knife and then score the top of the tenderloin in a diamond pattern.
- Rub the tenderloin with the hoisin sauce and leave a generous coating.
- Broil the tenderloin for 5 minutes on the top rack, 4-5 inches from the broiler.
- While the tenderloin is cooking, toss the broccoli with sesame oil, salt, and pepper as desired.
- Remove the tenderloin from the broiler and change the temperature of the oven to 400°F. Spray the open half of the sheet pan with cooking spray. Arrange the broccoli over the pan and return to the oven.
- Bake for 20 minutes, until the internal temperature of the pork reaches 145°F. Allow the tenderloin to rest for 5 minutes on the pan and then slice in ½-inch medallions.
Prepare the Gochujang Sauce
- Whisk together the sesame oil, soy sauce, ginger, vinegar, brown sugar, and gochujang paste in a medium bowl. Set aside.
Assemble the Pork Rice Bowls
- Add rice to the bottom of each bowl. Top with the sliced pork and a portion of the sesame broccoli. Add a small handful of cabbage and carrots to the bowl.
- Drizzle with the sauce and garnish with sesame seeds and cilantro. Serve while hot!
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
- Cook pork to a minimum temperature of 145 °F
- Do not use the same utensils on cooked food that previously touched raw meat
- Use a separate cutting board for the raw meat and the vegetables
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended