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Teriyaki Pork & Rice

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Teriyaki Pork & Rice

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Course: Main Course
Cuisine: American
Keyword: Teriyaki Pork & Rice
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8
Calories: 363kcal


  • 1 1/2 pound pork loin
  • 1/3 cup soy sauce, low sodium
  • 8 tablespoon honey
  • 3 clove garlic
  • 1 cup brown rice, raw

Serve With

  • 2 medium zucchini
  • 4 medium carrot
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper, ground
  • 1 tablespoon Italian Seasoning
  • 4 cup mango cubes, frozen


  • Place pork, soy sauce, honey, and whole (peeled) garlic cloves in a crockpot. Cook on low for 4 -4.5 hours or until meat is no longer pink; flip tenderloin over halfway through cooking.
  • Approximately 30 minutes before pork is finished, start cooking rice as directed on the package. Preheat oven to 425°F.
  • Remove pork; shred or cut into small pieces, then return to the slow cooker. Cut zucchini and carrots into thick sticks.
  • Drizzle oil onto a baking sheet and line up the veggies; sprinkle with salt, pepper, and Italian seasoning, then roast for 20 minutes.
  • Serve pork over rice with veggies and mango on the side.
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Calories: 363kcal | Carbohydrates: 53g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 870mg | Fiber: 4g | Sugar: 31g

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