- #high-protein
Pork Tenderloin Banh Mi Bowls with Sriracha Greek Yogurt
Pork tenderloin is one of the leanest cuts at the meat counter. Here it gets a garlic, honey, and fish sauce glaze and goes over jasmine rice with quick-pickled vegetables. Sriracha Greek yogurt replaces the usual mayo, for 45g protein per bowl.
by John at Baisics
Ingredients
- 680 g Pork tenderloin, silver skin trimmed
- 180 g Jasmine rice, dry
- 0.75 cup Nonfat plain Greek yogurt
- 2 tbsp Sriracha
- 1 tbsp Fish sauce
- 1 tbsp Low-sodium soy sauce
- 1 tbsp Honey
- 3 cloves Garlic cloves, minced
- 1 tbsp Neutral oil (avocado or canola)
- 2 medium Carrots, julienned
- 150 g Daikon radish, julienned
- 0.5 cup Rice vinegar
- 1 tbsp Granulated sugar
- 1 whole English cucumber, sliced
- 1 whole Jalapeño, thinly sliced
- 0.5 cup Fresh cilantro sprigs
Instructions
- 1
Heat the oven to 400°F (200°C). Cook the rice according to package directions.
- 2
Pickles: stir rice vinegar, sugar, and a pinch of salt until the sugar dissolves. Add carrots and daikon and let sit at least 15 minutes.
- 3
Whisk fish sauce, soy sauce, honey, and garlic together. Coat the pork with half the mixture.
- 4
Heat oil in the skillet over medium-high heat and sear the pork on all sides, about 5 minutes total. Brush on the rest of the glaze and move the skillet to the oven.
- 5
Roast 12–15 minutes, until the pork reads 145°F (63°C). Rest 5 minutes, then slice into thin coins.
- 6
Stir Greek yogurt and sriracha together.
- 7
Build each bowl with rice, pork, drained pickles, cucumber, jalapeño, and cilantro, then top with sriracha yogurt.
- 8
Meal prep: pork and rice keep 4 days, and the pickles keep 2 weeks. Store the yogurt sauce separately.