Grilled Pork Thai Bowl #BBQWeek

A beautifully composed bowl of rice vermicelli, savoy cabbage, carrots, cucumbers, cilantro and mint topped with perfectly seasoned and grilled pork tenderloin.

It's Day 3 of BBQ Week.................................

Christie of A Kitchen Hoor's Adventures and Ellen of Family Around the Table are doing a bang up job with this years BBQ Week event.  There have been some great recipes and the week has been going smooth as silk.  Let's see what's being brought to the BBQ today.......

• BBQ Grilled Corn on the Cob by The Spiffy Cookie
• Brown Butter Blondies by Hezzi-D's Books and Cooks
• Calico Beans with Hamburger by Cheese Curd In Paradise
• Patriotic Blueberry Jello Cheesecake Salad by Daily Dish Recipes
• Easy White Bean Salad by Caroline's Cooking
• Grilled Eggplant, Tomatoes, and Burrata Platter by Culinary Adventures with Camilla
• Grilled Pineapple Salsa by Food Above Gold
• Grilled Pork Thai Bowl by A Day in the Life on the Farm
• Grilled BBQ Strawberry Shortcake by Our Good Life
• Grilled Tuscan Chicken Flatbreads by Cindy's Recipes and Writings
• Grilled Vegetables with Whipped Avocado Feta Dip by Kate's Recipe Box
• Honey Citrus Chicken Sandwiches by Jolene's Recipe Journal
• Jalapeno Bacon Baked Beans by Sweet Beginnings
• Kaiser Rolls by Karen's Kitchen Stories
• No Bake Oreos and Cream Dessert by Family Around the Table
• Red Skinned Potato Salad by The Beard and The Baker
• Salami and Cream Cheese Roll Ups by Cookaholic Wife
• S'mores Bars by Back To My Southern Roots
• Strawberry Green Iced Tea by Palatable Pastime

My to make list keeps getting longer and longer.  I am not going to have to worry about what's going on the menu for the entire summer!!

Trim and slice your pork tenderloin and stick it in a sealable bag with the marinade.  Put it in the refrigerator overnight.  The next day when you get home from work, dinner will be on the table in the amount of time it takes you to boil a pot of water and heat up the grill.

Once the noodles are cooked which takes only 2 minutes, you can compose your salad before putting the pork on the grill which only takes another 5 minutes or so.  I had some leftover Savoy cabbage in the refrigerator so I used that for my greens.  You can use lettuce as well.  I bought the carrots already shredded to save even more time.  

Add the pork slices to the bowls and serve with your choice of dressing.  I passed a Sesame Asian Dressing but the Teen used Caesar dressing and loved it!!

#grilling, #asian, #thai, #maincoursesalads, #composedsalad, #salad, #pork, #porktenderloin

Entree, Salad, Main Dish, Pork

Thai

Yield: 4 servings

Author: Wendy Klik

Grilled Pork Thai Bowl

prep time: 10 Mcook time: 10 Mtotal time: 20 M

A beautifully composed bowl of rice vermicelli, savoy cabbage, carrots, cucumbers, cilantro and mint topped with perfectly seasoned and grilled pork tenderloin.

ingredients:

Marinade

• 1/2 jalapeno pepper, seeded and diced
• 2 T. lime juice
• 1 T. fish sauce
• 2 t. brown sugar
• 1 pork tenderloin, trimmed and cut into 1/2" slices

Noodles

• 1 (8 oz) pkg. rice vermicelli noodles
• 1/4 c. water
• 2 T. lime juice
• 1 T. fish sauce
• 1/2 t. brown sugar

Salad

• 2 c. shredded savoy cabbage
• 12 cherry or grape tomatoes
• 2 persian cucumbers, julienned
• 1 c. shredded carrots
• 1/2 c. coarsely chopped cilantro leaves
• 1/4 c. coarsely chopped mint leaves
• Asian dressing of choice

instructions:

How to cook Grilled Pork Thai Bowl

Marinade

1. Combine the jalapeno, lime juice, fish sauce, and brown sugar in a plastic bag that seals.  Shake to combine and dissolve sugar.  Add the pork slices and toss to coat.  Remove air from bag, seal and refrigerate overnight.
2. Heat a grill to med high heat.  Place the pork slices on the hot grill and cook about 2 minutes per side, until an internal temperature of 145* is reached.

Noodles

1. Bring a large pot of salted water to a boil.  Add the noodles, stir to separate and cook for 2 minutes.  Drain and rinse with cold water.
2. Whisk together the water, lime juice, fish sauce and brown sugar.  Add the noodles and toss to coat. 
3. Divide noodles between for shallow bowls and set aside.

Salad

1. Divide the cabbage between the 4 bowls, placing on top of the noodles.  Slice the tomatoes in half adding 6 halves to each salad.  Add 1/2 c. of carrots to each salad and divide the cucumber between them as well, arranging in a composed manner.  
2. Divide the cilantro and mint between the bowls and lastly add the pork slices.  Serve, allowing each person to add desired amount of dressing.

NOTES:

Adapted from a recipe found at Taste of Home submitted by Rosalyn Nguyen

https://adayinthelifeonthefarm.blogspot.com/2019/05/grilled-pork-thai-bowl-bbqweek.html

Property of A Day in the Life on the Farm

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