A flavorful dinner recipe featuring grilled pork served over jasmine rice with sautéed mixed vegetables.

Scale

Marinate the pork by whisking together olive oil, soy sauce, honey, minced garlic, ground ginger, black pepper, and salt in a bowl. Place the pork in a resealable bag or dish and pour the marinade over it. Seal and refrigerate for at least 1 hour or overnight.
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water or chicken broth. Add butter and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until tender.
Preheat the grill to medium-high heat. Remove the pork from the marinade and grill for 6-8 minutes on each side until the internal temperature reaches 145°F. Let it rest for 5 minutes before slicing.
Sauté the mixed vegetables in a skillet over medium heat with a splash of olive oil for 3-5 minutes until tender-crisp.
To serve, place jasmine rice on each plate, top with sliced grilled pork, and add sautéed vegetables on the side. Garnish with cilantro or green onions if desired.

Keywords: Grilled Pork, Rice, Dinner Recipe, Asian Cuisine