Use local pork in this savory grain bowl. Watch Feast TV host Cat Neville make this recipe from start to finish in our Midwest Meat episode.
Pork Tenderloin Grain Bowl
Yield | 4 bowls |
- 3 Tbsp soy sauce
- 2 tsp chile oil (or more to taste)
- 1 Tbsp minced ginger
- 2 garlic cloves, minced
- 2 Tbsp honey (dark if possible)
- 1 Tbsp mirin
- 2 Tbsp rice wine vinegar
- 1 pork tenderloin (about 1½ lbs)
- 4 soft-cooked eggs
- ½ lb sliced shiitake mushrooms, sauteed
- 1 lbs spinach, Swiss chard or another dark leafy green, sauteed
- 1 red onion, julienned, sauteed until just caramelized
- Cooked farro, brown rice or other nutty whole grain
- Sesame oil, to serve
- Cilantro, to serve
- Bunch scallions, sliced thinly
| Preparation | In a casserole or other deep, wide dish, mix the marinade by combining soy sauce, chile oil, ginger, garlic, honey and mirin. Taste and adjust seasoning. You might want it more sweet, spicy or tart. Slice tenderloin thinly, into ¼-inch medallions, and add pork to marinade, turning to coat. Allow to rest in the marinade for about 15 minutes at room temperature.
Heat a skillet on medium heat and add enough pork to form a single layer, along with some of the marinade, and cook, turning, until pork is cooked through, about 4 to 5 minutes per side. Repeat with remaining pork, reserving in a warm spot until ready to serve.
Build grain bowls with a healthy dose of farro in each bowl, with pork, mushrooms, greens and half of a soft boiled egg arranged on top. Scatter scallions and cilantro atop all and drizzle with sesame oil. Serve additional chile oil alongside.