Sweet Chili Pork Tenderloin Rice Bowls

• In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 1½ cups water.

• Meanwhile, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned on all sides, 4-8 minutes. Turn off heat. • Transfer pork to a baking sheet and roast on top rack until cooked through, 10-12 minutes.

• While pork cooks, in a small bowl, combine ponzu and half the chili sauce. • In a separate small bowl, combine mayonnaise, remaining chili sauce, and a squeeze of lime juice to taste. • Once pork is done, remove from oven. Brush pork with ponzu mixture. Set aside to rest.

• Heat a drizzle of olive oil in pan used for pork over medium-high heat. Add carrots and zucchini; season with salt and pepper. • Cook, stirring, until veggie ribbons are just tender, 3-4 minutes. Turn off heat.