ORYCO Sweet & Savory Pork Loin Rice Bowl

Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 4

Ingredients
For the Pork
2 lb pork loin
2 tbsp olive oil
2 tsp ORYCO Himalayan Pink Salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp dried thyme
For the Rice
2 cups jasmine rice
4 cups water
½ tsp ORYCO Himalayan Pink Salt
Pickled Vegetable Topping
1 cup julienned carrots
½ cup julienned yellow bell pepper
½ cup julienned onion
½ cup raisins
½ cup rice vinegar
2 tbsp sugar
1 tsp ORYCO Himalayan Pink Salt
¼ cup water
Garnish
Fresh mint leaves
Freshly ground ORYCO Himalayan Black Salt (optional, as a finishing touch)

Instructions
1. Roast the Pork

Preheat oven to 375°F (190°C).

Mix together:

ORYCO Himalayan Pink Salt
Black pepper
Garlic powder
Onion powder
Smoked paprika
Thyme

Rub the pork loin with olive oil and coat evenly with the seasoning.

Roast for 35–45 minutes, or until the internal temperature reaches 145°F (63°C).

Let the pork rest for 10 minutes before slicing.

2. Cook the Rice

Rinse the jasmine rice.

Bring water and ½ tsp ORYCO Himalayan Pink Salt to a boil.

Add the rice, cover, reduce heat to low, and cook for 15 minutes.

Remove from heat and let stand for 10 minutes.

3. Make the Pickled Vegetables

In a saucepan combine:

Rice vinegar
Water
Sugar
ORYCO Himalayan Pink Salt

Heat until the sugar dissolves.

Pour over the carrots, bell peppers, onions, and raisins.

Let marinate for 20–30 minutes.

4. Assemble

Place a bed of jasmine rice on each plate.

Arrange several slices of roasted pork on top.

Add a generous spoonful of the pickled vegetables and raisins.

Garnish with fresh mint.

Finish with a light grind of ORYCO Himalayan Black Salt if desired for a subtle savory finish.

Chef's Tip

The mild mineral flavor of ORYCO Himalayan Pink Salt seasons the pork beautifully during roasting, while a small finishing pinch of ORYCO Himalayan Black Salt adds an extra layer of savory depth to each bite.