I saw this recipe in Food Network Magazine and we had a pork tenderloin in the freezer that I was trying to use up, so I thought I would give this a try. Laura loves bean sprouts and with the cabbage and carrots, I thought it would be nice and healthy, with some extra texture and crunch provided by the crispy wonton strips.
To get the crispy wonton strips, I cut wonton wrappers into strips, then fried them in about an inch of oil until they were golden brown. Drained them on paper towels with a touch of salt.
I make my own Chinese-style mustard. I just whisk together dry mustard and water until I get the right consistency. You can also add a bit of rice vinegar and honey.
Pork and Wonton Rice Bowl
Ingredients:
1 1 pound pork tenderloin
1 tablespoon plus 1 teaspoon Chinese-style hot mustard
Kosher salt and freshly ground pepper
3 cups cooked rice
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1/2 small head Napa cabbage, sliced 1 inch thick
4 carrots, thinly sliced
3 cloves garlic, minced
2 tablespoons soy sauce
1 1/2 teaspoons packed light brown sugar
2 cups bean sprouts
1/2 cup crispy wonton strips
Method:
1. Place a large cast-iron skillet in the oven and preheat to 425 degrees F. Rub the pork with 1 tablespoon hot mustard and season generously with salt and pepper; let marinate 5 minutes.
2. Carefully remove the hot skillet from the oven, add 1 tablespoon 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 140 degrees F to 145 degrees F, 22 to 25 minutes. Transfer to a cutting board and let rest.
3. Meanwhile, heat 1 teaspoon 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.
4. Reduce the heat to medium high and add the remaining 1 teaspoon olive oil and the carrots. Cook until just tender, about 6 minutes. Whisk the garlic, soy sauce, brown sugar and remaining 1 teaspoon 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.
5. Thinly slice the pork. Divide the rice among bowls and top with the cabbage, carrot mixture, pork and wonton strips.
