Ingredients
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1,6,3 Pound Pork Tenderloin Tablespoons Distilled White Vinegar Cups Cooked Brown Rice
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1/4,1/4,1 Teaspoon Kosher Salt Cup Sugar Cup Shredded Red Cabbage
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1/8,1/4,1 Teaspoon Freshly Ground Pepper Teaspoon Kosher Salt Cup Thinly Sliced English Cucumbers About ½ Small
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3,1,1 Cloves Crushed Garlic Cup Shredded Carrots Small Jalapeno Thinly Sliced
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1,2,1/4 Jalapeno Sliced Radishes Cut Into Matchsticks Cup Cilantro Leaves
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1/4 cup reduced sodium soy sauce
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1 tablespoon brown sugar
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Directions
Prep Time: 15min | Cook Time: min | Serves: 4
If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!,This recipe is a preview of what you’ll find in my second cookbook, Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes which is now available for pre-order! This book has a total of 140 nutritious, flavor-packed, figure-friendly recipes—60 for the slow cooker and 80 that cook in 30-minutes or less!—so you can get a great homemade meal on the table any night of the week.
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Steps
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1
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Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved Add the carrots and radish and let it sit for about 30 minutes Drain well and refrigerate until ready to use |
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To assemble the bowls, place 3/4 cup rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber, sliced jalapenos and cilantro. |
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