Vietnamese Pork Tenderloin Bowl
594
Calories
55g
Protein
72g
Carbs
12g
Fat
Pork Tenderloin seared and served over oz rice vermicelli with cup shredded carrot and cucumber and bright aromatics.
Protein 55g · Carbs 72g · Fat 12g
15 min
Prep
12 min
Cook
$4
Per Plate
594
Calories
What You Need
- 6 oz pork tenderloin
- 2 oz rice vermicelli
- 1 cup cooked carrot (from about 1.5 cups raw sliced)
- 1 cup cooked snap peas (from about 1.25 cups raw)
- 1 tbsp lemongrass, minced
- 2 cloves garlic, minced
- 1/2 lime
- 1/4 cup cilantro
- 1/4 cup mint
- 12 oz pork tenderloin
- 4 oz rice vermicelli
- 2 cup cooked carrot (from about 1.5 cups raw sliced)
- 2 cup cooked snap peas (from about 1.25 cups raw)
- 2 tbsp lemongrass, minced
- 4 cloves garlic, minced
- 1 lime
- 1/2 cup cilantro
- 1/2 cup mint
- 18 oz pork tenderloin
- 6 oz rice vermicelli
- 3 cup cooked carrot (from about 1.5 cups raw sliced)
- 3 cup cooked snap peas (from about 1.25 cups raw)
- 3 tbsp lemongrass, minced
- 6 cloves garlic, minced
- 1 1/2 lime
- 3/4 cup cilantro
- 3/4 cup mint
- 24 oz pork tenderloin
- 8 oz rice vermicelli
- 4 cup cooked carrot (from about 1.5 cups raw sliced)
- 4 cup cooked snap peas (from about 1.25 cups raw)
- 4 tbsp lemongrass, minced
- 8 cloves garlic, minced
- 2 lime
- 1 cup cilantro
- 1 cup mint
Before You Start
Slice the pork and toss it with the lemongrass and garlic, slice the carrot, trim the snap peas, and boil a kettle for the vermicelli.
How To Make It
- Sear the seasoned pork in a hot pan, 4 to 5 minutes, tossing, until golden and it reaches 145°F in the center.
- Move the pork to a board to rest while you build the bowl.
- In the same pan, cook the carrot and snap peas with a splash of water, 4 to 5 minutes, until the carrot is tender and the peas are bright.
- Soak the vermicelli in hot water, 4 to 5 minutes, until soft and pliable, then drain it well.
- Layer the vermicelli with the carrot, snap peas, and herbs, top with the pork and a squeeze of lime, then serve.
Fix It: If the pork looks done outside but is under 145°F inside, slice it thinner and give the pieces a quick extra minute in the hot pan.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 12 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories594
- Protein55g
- Carbs72g
- Fat12g
- Fiber9g
- Sodium200mg
Bonus Benefits
- A Healthy Weight
- Eating Well
- Steady Energy
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Fresh Herbs: bright aromatic oils, reported to reported to lift a dish without extra fat.
Fresh Herbs: bright aromatic oils, reported to reported to lift a dish without extra fat.
Tools For This Recipe
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