Balsamic Pork and Carrot Rice Bowls

• boneless pork loinpatted dry24 oz
• white rice1 1/4 cup
• carrotpeeled and thinly sliced3/4 lb
• zucchinihalved lengthwise and sliced5/8 lb
• yellow onionthinly sliced1/3 lb
• garlic cloveminced2
• balsamic vinegar4 tbsp
• light olive oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Rinse the rice. Combine it with water in a saucepan, season the water lightly with salt, and bring it to a boil. Cover, reduce the heat to low, and simmer until the grains are tender and the water is absorbed, about 15-20 minutes. Let it stand covered for 5 minutes, then fluff.
2. 2Peel and thinly slice the carrot, thinly slice the onion, halve and slice the zucchini, and mince the garlic.
3. 3Do not rinse the pork. Pat it dry, then season all sides with kosher salt and black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
4. 4Heat the light olive oil in a large skillet over medium-high heat. Sear the pork for 3-4 minutes per side, until browned and the thickest part reads 145°F (63°C) on an instant-read thermometer. Transfer it to a clean plate and let it rest for at least 3 minutes before slicing.
5. 5Add the onion and carrot to the skillet with a small pinch of salt. Cook for 4-5 minutes, stirring, until the onion is translucent and the carrot begins to soften. Add the zucchini and garlic, then cook for 2-3 minutes until fragrant and crisp-tender.
6. 6Pour in the balsamic vinegar and scrape up the browned bits. Simmer for 1-2 minutes, until the vinegar slightly reduces and coats the vegetables. Taste and adjust with salt and pepper.
7. 7Slice the rested pork and serve it over the rice with the vegetables and their balsamic pan sauce.