Another winner from Skinny Taste! I love the bowl – easy one dish meal packed with lots of flavor!
1 lb pork tenderloin
1/4 tsp salt
1/8 tsp pepper
3 cloves crushed garlic
1 jalapeno, minced
1/4 c soy sauce*
1 tbsp brown sugar
For the pickled carrot:
6 tbsp distilled white vinegar
1/4 c sugar
1/4 tsp salt
1 c shredded carrots
4 radishes, cut into matchsticks
For the bowls:
3 c cooked brown rice
1 c romaine, chopped
1 c thinly sliced English cucumbers
1 small jalapeno, thinly sliced
1/4 c cilantro leaves
Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork. Cover and cook on low for 8 hours until the pork is very tender, turning once half way through. When the pork is ready, shred the meat. Reserve the sauce.
Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
To assemble the bowls, place 3/4 c rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 c shredded cabbage, 1/4 cbpickled carrots, 1/4 c cucumber, sliced jalapenos and cilantro.
Serves 4.
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