Soy-Glazed Pork Loin Bowl with Roasted Veggies & Avocado

Tender sliced pork loin glazed in a savory soy-ketchup sauce, served over fluffy rice with roasted broccoli and cauliflower, topped with creamy avocado slices.

Let's cook

1. Preheat your oven to 425°F (220°C). Cut broccoli and cauliflower into bite-sized florets and half the onion into wedges. Toss with 1 tbsp cooking oil, a pinch of salt, pepper, and your choice of dried spices (garlic powder or paprika work great). Spread on a baking tray and roast for 20-22 minutes until golden at the edges.
2. While veggies roast, cook 1 cup of rice according to package instructions (roughly 1.5 cups water, a pinch of salt, bring to boil then simmer covered for 15 minutes).
3. Slice the pork loin into 1-inch thick medallions (about 3-4 pieces per person). Pat dry with paper towel and season both sides with salt, pepper, and a pinch of dried spices.
4. In a small bowl, mix together 3 tbsp soya sauce and 1.5 tbsp ketchup to create the glaze. Set aside.
5. Heat 1 tbsp cooking oil in a skillet over medium-high heat. Sear the pork medallions for 3-4 minutes per side until nicely browned and cooked through (internal temp 145°F / 63°C).
6. Reduce heat to low, pour the soy-ketchup glaze into the pan and turn the pork to coat. Let it bubble and thicken for 1-2 minutes, then remove from heat.
7. Slice the avocado in half, remove the pit, and scoop out thin slices.
8. Assemble your bowls: a scoop of rice as the base, roasted veggies on the side, glazed pork medallions on top drizzled with any pan glaze, and fan the avocado slices alongside. Season to taste and serve immediately.