Asian,  Dinner,  Pork,  Recipes

Lemongrass Pork & Rice Bowl

This pork manages to be elegant and delicious at the same time. Somehow I am always able to knock out a great pork tenderloin, but pork chops just never work out for me, so I am very loyal to this cut of pork. Luckily for me, pork tenderloin is a favorite in our house, and the leftovers are so yummy with more rice, in a salad, a lettuce wrap…I am a little fanatical about my dressings and this one is so good. The lemongrass (from a tube by the way) adds so much flavor, and then all of the fresh cilantro…I always make a double batch and store the extra in the fridge for a future dinner.

Lemongrass Pork & Rice Bowl
Author: Kate Wagner
Serves: 8
Among the many reasons I love Asian food…clean, bright flavors, lots of fresh herbs, crunchy raw vegetables. This pork bowl really shines for all those reasons. Happy cooking!
Ingredients
  • 1/4 cup Rice vinegar, unseasoned
  • 1/4 cup Soy sauce, low-sodium
  • 1/2 cup Canola oil
  • 2 Shallots, medium, minced
  • 1 tbsp Lemongrass (I use the lemongrass tube but you can use fresh lemongrass as well)
  • 1 tbsp Brown sugar, light
  • 1 tbsp Honey
  • 2 1/2 lbs Pork tenderloin
  • Handful of Cilantro
  • 2 tbsp Minced garlic
  • 1 tbsp Lemongrass
  • 1/2 cup Rice vinegar, unseasoned
  • 1/2 cup Canola oil, divided
  • 1 tbsp Honey
  • 1 tbsp Sweet chili garlic
  • 1 tsp Kosher salt
  • Suggested accompaniments: jasmine rice, sliced cabbage, sliced cucumbers, minced cilantro, sliced radishes, additional dressing.
Instructions
  1. Trim the pork tenderloin and place both pieces in a large Ziploc bag.
  2. Whisk the rice vinegar, soy sauce, canola oil, shallots, lemongrass, light brown sugar and honey in a medium bowl.
  3. Pour over the pork and marinate in the fridge for at least 2 hours or up to overnight.
  4. Make the marinade – in a food processor (or finely mince the ingredients). Combine cilantro, garlic, lemongrass, rice vinegar, 1/4 cup canola oil, honey, sweet chili garlic and Kosher salt. Pulse and transfer to a Mason jar.
  5. Preheat oven to 375.
  6. In a oven-safe skillet heat 1/4 cup canola oil over medium heat.
  7. Sear both pork tenderloins over medium heat, about 10 minutes total. 3 minutes flip, and so on.
  8. Transfer skillet to the oven.
  9. Cook, flipping once halfway through, 15 – 20 minutes total. If you have a digital thermometer, this is a great time to use it. You want to pull the pork when it’s internal temperature it 150. Let it rest for 10 minutes before slicing and serving.

 

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