PORK AND WONTON RICE BOWL

Pork and Wonton Rice Bowl image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1-pound pork tenderloin
1 tablespoon plus 1 teaspoon Chinese-style hot mustard
Kosher salt and freshly ground pepper
3 cups frozen brown 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 low-sodium soy sauce
1 1/2 teaspoons packed light brown sugar
2 cups bean sprouts
1/2 cup crispy wonton strips

Steps:

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. Meanwhile, heat the rice as the label directs; set aside.
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.
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.
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.
Thinly slice the pork. Divide the rice among bowls and top with the cabbage, carrot mixture, pork and wonton strips.

Nutrition Facts : Calories 460, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 64 milligrams, Sodium 677 milligrams, Carbohydrate 61 grams, Fiber 7 grams, Protein 32 grams, Sugar 11 grams