Sweet Chili Pork Tenderloin Rice Bowls

Preheat oven to 450 degrees, wash and dry all produce

Trim and peel carrots, trim zucchini. Using a peeler, shave carrots and zucchini into ribbons, rotating, until you reach the core. Zest and quarter lime, roughly chop cilantro

In small pot, combine rice, 3/4 cup water, and a big pinch of salt. Bring to a boil, cover and reduce to low. Cook 15-18 minutes, until rice is tender

While rice cooks, pat dry pork and season with salt and pepper. Heat drizzle of olive oil in large pan over medium-high heat. Add pork, turning occasionally until browned on all sides (4-8 minutes), transfer to baking sheet and roast on top rack of oven until cooked through (10-12 minutes)

While pork cooks, mix ponzu and chili sauce

In a separate bowl, combine mayonnaise, remaining chili sauce, and squeeze of lime juice

Once pork is done, brush with ponzu mixture and let rest.

Heat drizzle of olive oil in the same pan over medium-high heat, add carrots and zucchini, season with a pinch of salt and pepper. Cook 3-4 minutes

Fluff rice, stir in lime zest and half of the cilantro. Thinly slice pork. Divide rice into two bowls, top with pork and veggie ribbons, drizzle with chili lime mayo. Sprinkle crispy onions and cilantro.