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Pork Tenderloin with Pineapple Cucumber Salsa



Dec 18th, 2014


Asian Chicken and Egg Rice Bowl

Asian Chicken and Egg Rice Bowl: Main Image
From: American Egg Board

Quick Facts

Servings: 4
Prep Time: 15 min.
Cook Time: 20 min.
Total: 35 min.
Dashi, a traditional Japanese stock, helps to create this authentic Asian dish.


  • 1 1/2 cups dashi or ready-to-serve chicken broth
  • 1 Tbs sugar
  • 1 Tbs soy sauce
  • 1 skinless boneless chicken breast half (6 oz.), cut into 1/2-inch pieces
  • 1/2 cup thinly sliced yellow onion
  • 2 large dried shiitake mushrooms, softened, cut into strips
  • 1/3 cup diagonally sliced green onions
  • 3 eggs, lightly beaten
  • 1 cup uncooked medium grain rice, cooked, hot


  • Heat broth, sugar, and soy sauce in large non-stick skillet over medium-high heat to boiling.
  • Add chicken, yellow onion, and mushrooms; bring to a boil. Reduce heat; simmer just until chicken is cooked through, 2 to 3 minutes. Add green onions.
  • Without stirring, slowly pour eggs over surface of broth, covering as much as possible. Cook over low heat 1 1/2 to 2 minutes. As outer edges of eggs begin to set, lift cooked portions to center of pan, keeping eggs in large soft curds as much as possible. Continue cooking, stirring just as needed, until no visible liquid egg remains. Ladle over rice in deep soup bowls.

Nutrition Facts

Calories 313
  Calories from Fat 47 (15%)
(8%) Total Fat 5g
(7%) Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(56%) Cholesterol 167mg
(29%) Sodium 691mg
(9%) Potassium 319mg
Total Carbohydrate 47g
(8%) Dietary Fiber 2g
Sugars 5g
Sugar Alcohols 0g
(35%) Protein 17g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2019 Healthnotes, Inc. All rights reserved.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.

2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped


      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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