These meal prep honey soy pork tenderloin bowls are the perfect weekday lunch or dinner. Brown rice, roasted green beans, sliced pork tenderloin, and a homemade honey soy sauce. The sauce is quick and easy to make, soy, honey, and a handful of other ingredients combines into a thick sauce.
Cost Breakdown:
- Pork Tenderloin – $4.32 (on sale)
- Green Beans – $3.58
- Olive oil – $.65
- Seasoning – $.74
- Rice – $.94
- Soy Sauce – $.45
- Honey – $.85
- Fish Sauce – $.13
- Rice Wine Vinegar – $.12
- Sesame Oil – $.18
- Cornstarch – $.08
- Garlic – $.22
Total: $12.26
Per serving (5 servings): $2.45
TOOLS I USED FOR THIS RECIPE:
- Glasslock Glass Food Storage Containers – the square containers are the perfect size for lunches, stain proof, and they are dishwasher safe
- Tongs – a must have kitchen tool!
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely
- Le Creuset 5 1/2-Qt. Dutch Oven – enamel cast iron is great to stop the rice from sticking and this pot is large enough so nothing boils over
If you like these meal prep honey soy pork tenderloin bowls, you’ll love…
Meal Prep Garlic Ginger Chicken Bowls
Meal Prep Sweet Sriracha Meatball Bowls
Instructions for the meal prep honey soy pork tenderloin:
For the rice:
- In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.
For the green beans:
- Preheat oven to 400 degrees F, place trimmed green beans on a sheet pan, drizzle with olive oil, salt and pepper. Toss to combine. Bake at 400 for 10-12 minutes, or until tender.
For the pork:
- In a small mixing bowl combine salt, pepper, garlic powder, and paprika. Rub evenly on the pork tenderloin. Place on a sheet pan and bake a 400 for 22-23 minutes or until the pork reaches an internal temperature of 145 degrees F. Once done, let rest for 10-15 minutes before slicing.
For the sauce:
- In a small saucepan combine the soy sauce, honey, fish sauce, rice wine vinegar, garlic, and sesame oil. Heat over medium-high heat for 8-10 minutes.
- In a small mixing bowl combine the cornstarch and water, whisk to combine. Add to the saucepan and stir, reduce heat to medium and cook for another 3-4 minutes until he mixture has thickened. If the sauce gets to thick, thin with a little water.
- Evenly divide steamed brown rice and roasted green beans into 5 meal prep containers. Evenly divide the sliced pork tenderloin and spoon over the sauce. Top with sesame seeds if desired. Seal and store.
Meal Prep Honey Soy Pork Tenderloin Bowls
Servings: servings
Calories: 576kcal
Print Recipe
Pin Recipe
Ingredients:
For the rice:
- 2 cups Dry brown rice
- 4 cups Water
For the green beans:
- 2 lbs. Green beans, trimmed
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
For the pork:
- 1 lb. Pork tenderloin
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Garlic powder
- 1/2 tsp Paprika
For the sauce:
- 1/3 cup Soy sauce
- 1/2 cup Honey
- 1 tsp Fish sauce
- 1 tbsp Rice wine vinegar
- 1 tsp Sesame oil
- 2-3 cloves Garlic, minced
- 1 tsp Cornstarch
- 1 tbsp Water
Instructions:
For the rice:
- In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.
For the green beans:
- Preheat oven to 400 degrees F, place trimmed green beans on a sheet pan, drizzle with olive oil, salt and pepper. Toss to combine. Bake at 400 for 10-12 minutes, or until tender.
For the pork:
- In a small mixing bowl combine salt, pepper, garlic powder, and paprika. Rub evenly on the pork tenderloin. Place on a sheet pan and bake a 400 for 22-23 minutes or until the pork reaches an internal temperature of 145 degrees F. Once done, let rest for 10-15 minutes before slicing.
For the sauce:
- In a small saucepan combine the soy sauce, honey, fish sauce, rice wine vinegar, garlic, and sesame oil. Heat over medium-high heat for 8-10 minutes.
- In a small mixing bowl combine the cornstarch and water, whisk to combine. Add to the saucepan and stir, reduce heat to medium and cook for another 3-4 minutes until he mixture has thickened. If the sauce gets to thick, thin with a little water.
- Evenly divide steamed brown rice and roasted green beans into 5 meal prep containers. Evenly divide the sliced pork tenderloin and spoon over the sauce. Top with sesame seeds if desired. Seal and store.
Nutrition:
Serving: 1 servingCalories: 576 kcalCarbohydrates: 102 gProtein: 30 gFat: 7 gSaturated Fat: 2 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 3 gTrans Fat: 1 gCholesterol: 59 mgSodium: 2942 mgPotassium: 1034 mgFiber: 8 gSugar: 34 gVitamin A: 1286 IUVitamin C: 23 mgCalcium: 119 mgIron: 5 mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.
No Comments