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It’s no secret that I’m keeping things simple lately. As I’ve pointed out a few times over the past week or two. And let me just say, there is nothing wrong with that. Maybe I’m getting ready for the long lazy days of summer. Maybe I’m just at the end of the school year with my kiddo and am on shut down mode. Who’s to say? It’s also no secret that I LOVE Smithfield® marinated fresh pork.
Put the two together and you get this awesome Banh Mi Bowl! With less than 10 ingredients and well under 30 minutes of time, you can have this delicious and refreshing meal in a bowl ready to go. Bowls like this one are going to be my summer staple. Grilling outside keeps the heat out of my house and the rest of it is cool, crisp, and perfect for the hot days heading my way here in Texas.
Smithfield® fresh marinated pork is a staple in my house because of this very reason, it’s so versatile! Plus, it’s already marinated and full of flavor, so I don’t have to deal with a whole lot of hands on time or even that many ingredients. You also don’t have to cook it whole. It’s perfect for slicing and dicing for a quicker cook time - almost always 30 minutes or less. Even better, it’s made with real, all natural ingredients.
This dish is a spicy and flavorful little number and shouldn’t be taken lightly. Between the Smithfield Garlic & Cracked Black Pepper pork, jalapeños, and the skinny sriracha aioli dressing, this is one big punch of spice, which is why its all paired with so many other cool veggies.
TheSkinnyFork.com All the things you love of a banh mi sandwich, in the form of a bowl! Pork, fresh veggies, quinoa, and sriracha aioli dressing. Delicious and flavorful with well under 30 minutes to make the entire meal! Prep Time: 10 Minutes • Cook Time: 15 Minutes
Servings: 8 • Serving Size: 1 Prepared Salad • Calories: 295 • Fat: 16 g • Saturated Fat: 5 g • Carb: 10 g • Fiber: 2 g • Protein: 25 g • Sugar: 2 g • Sodium: 153 mg
• 2 Lb. Smithfield Garlic & Herb Loin Filet
• 1 Large Head Butter Lettuce, Torn into Bite Sized Piecese
• 1/2 Quinoa Crispies
• 3 Medium Carrots, Sliced Thinly
• 3 Radishes, Sliced Thinly
• 1/4 C. Cilantro
• 16 Pickled Jalapeño Slices
• 1 Batch Skinny Sriracha Aioli
• Optional: Avocado
Directions:
Preheat an outdoor grill to high heat, 450 to 500 degrees F.
Place the 2 Lb. tenderloin directly over high heat to grill 15 minutes (with the lid closed), rotating every 2 to 3 minutes.
If pork begins to blacken too much, remove to indirect heat to finish cooking.
Remove the pork tenderloin from the grill when it reaches an internal temperature of 145 degrees F. Let pork rest 10 minutes before slicing.
Divide the lettuce evenly among bowls and layer on the spiced pork, 1/2 C. quinoa, 3 sliced carrots, 3 radishes, 1/2 C. cilantro. Again, divided evenly among each bowl.
Top with a few pickled jalapeño slices, 1 Tbsp. dressing, and avocado if desired per bowl and enjoy right away!
Step-by-Step Photos:
I found everything I needed at my local Walmart. As you can see below, there were several flavors to choose from. Including Smithfield Garlic & Herb Loin Filet, Applewood Bacon Loin Filet, Rotisserie Tenderloin, and of course the Garlic & Cracked Black Pepper! I picked up Garlic & Herb Loin Filet and the Garlic & Cracked Black Pepper.
Nutritional Claims: Low Carb • Sugar Conscious • Gluten Free • Wheat Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free •Shellfish Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
