Ingredients: |
Ingredients: 1 pound pork tenderloin
1 tbsp. plus 1 tsp. Chinese-style hot mustard
Kosher salt and freshly ground pepper
3 cups frozen brown rice
1 tbsp. plus 2 tsp. extra-virgin olive oil
½ small head Napa cabbage, sliced 1 inch thick
4 carrots, thinly sliced
3 cloves garlic, minced
2 tbsp. low-sodium soy sauce
1½ tsp. packed light brown sugar
2 cups bean sprouts
½ cup crispy wonton strips
|
Directions: |
Directions:Place a large cast-iron skillet in the oven and preheat to 425º. Rub the pork with 1 tbsp. hot mustard and season generously with salt and pepper; let marinate 5 minutes. Meanwhile, heat the rice as the label directs; set aside. Carefully remove the hot skillet from the oven, add 1 tbsp. olive oil and swirl to coat. Add the pork, return to the oven and roast, flipping once, until a thermometer inserted into the middle registers 140º to 145º, 22 to 25 minutes. Transfer to a cutting board and let rest. Meanwhile, heat 1 tsp. olive oil in a large nonstick skillet over high heat. Add the cabbage and a big pinch of salt. Let sit, undisturbed, 1 minute, then toss and cook until crisp-tender and lightly charred, about 1 more minute. Remove to a plate. Reduce the heat to medium high and add the remaining 1 tsp. olive oil and the carrots. Cook until just tender, about 6 minutes. Whisk the garlic, soy sauce, brown sugar and remaining 1 tsp. hot mustard in a small bowl, then add to the skillet with the carrots. Toss to coat; season with salt and pepper. Add the bean sprouts and toss until warmed through, about 1 minute; remove from the heat. Thinly slice the pork. Divide the rice among bowls and top with the cabbage, carrot mixture, pork and wonton strips.
From Food Network |
This recipe for Pork and Wonton Rice Bowl is from