Banh Mi Bowl

Ingredients

Cooked rice

2 cups

Sriracha

2 tablespoons

Mayonnaise

1/4 cup

Jalapeno

1, sliced

Radishes

1 cup, thinly sliced

Cucumber

1, thinly sliced

Carrots

1 cup, julienned

Rice vinegar

1/4 cup

Fresh ginger

1 tablespoon, grated

Garlic

2 cloves, minced

Honey

2 tablespoons

Soy sauce

3 tablespoons

Pork tenderloin

1 pound

Instructions

1. In a large bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and rice vinegar until well combined.
2. Add the sliced pork tenderloin to the marinade, ensuring each piece is well coated. Cover and let marinate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat the oven to 400°F (200°C).
4. Place the marinated pork on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
5. While the pork cooks, prepare the pickled vegetables. In a bowl, combine the sliced radishes, cucumber, and carrots. Drizzle with a little rice vinegar and a pinch of salt, and let sit for about 10 minutes to pickle slightly.
6. In a separate small bowl, whisk together the mayonnaise and sriracha until smooth. Adjust the sriracha to taste for desired spiciness.
7. To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the sliced pork, pickled veggies, and fresh jalapeno slices.
8. Drizzle each bowl with the spicy mayo sauce and serve immediately.