Vietnamese Pork Tenderloin Bowl

One plate is the amount the calories and protein above are for.

• 6 oz pork tenderloin, cut into 1-inch pieces
• 2 oz rice vermicelli
• 1 cup cooked carrot (from about 1.5 cups raw sliced)
• 1 cup cooked snap peas (from about 1.25 cups raw)
• 1 tbsp lemongrass, minced
• 2 cloves garlic, minced
• 1/2 lime, sliced
• 1/4 cup cilantro, roughly chopped
• 1/4 cup mint, roughly chopped

• 12 oz pork tenderloin, cut into 1-inch pieces
• 4 oz rice vermicelli
• 2 cups cooked carrot (from about 3 cups raw sliced)
• 2 cups cooked snap peas (from about 2.5 cups raw)
• 2 tbsp lemongrass, minced
• 4 cloves garlic, minced
• 1 lime, sliced
• 1/2 cup cilantro, roughly chopped
• 1/2 cup mint, roughly chopped

• 24 oz pork tenderloin, cut into 1-inch pieces
• 8 oz rice vermicelli
• 4 cups cooked carrot (from about 6 cups raw sliced)
• 4 cups cooked snap peas (from about 5 cups raw)
• 4 tbsp lemongrass, minced
• 8 cloves garlic, minced
• 2 lime, sliced
• 1 cup cilantro, roughly chopped
• 1 cup mint, roughly chopped

• 36 oz pork tenderloin, cut into 1-inch pieces
• 12 oz rice vermicelli
• 6 cups cooked carrot (from about 9 cups raw sliced)
• 6 cups cooked snap peas (from about 7.5 cups raw)
• 6 tbsp lemongrass, minced
• 12 cloves garlic, minced
• 3 lime, sliced
• 1 1/2 cups cilantro, roughly chopped
• 1 1/2 cups mint, roughly chopped

• 48 oz pork tenderloin, cut into 1-inch pieces
• 16 oz rice vermicelli
• 8 cups cooked carrot (from about 12 cups raw sliced)
• 8 cups cooked snap peas (from about 10 cups raw)
• 8 tbsp lemongrass, minced
• 16 cloves garlic, minced
• 4 lime, sliced
• 2 cups cilantro, roughly chopped
• 2 cups mint, roughly chopped

1. Sear the seasoned pork in a hot pan, 4 to 5 minutes, tossing, until golden and it reaches 145°F in the center.

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2. Move the pork to a board to rest while you build the bowl.
3. In the same pan, cook the lemongrass and garlic about 1 minute, until fragrant, then add the carrot and snap peas with a splash of water, 4 to 5 minutes, until the carrot is tender and the peas are bright.

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4. Soak the vermicelli in hot water, 4 to 5 minutes, until soft and pliable, then drain it well.

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5. Layer the vermicelli with the carrot, snap peas, cilantro, and mint, top with the pork and a squeeze of lime, then serve.

• Calories594
• Protein55g
• Carbs72g
• Fat12g
• Fiber9g
• Sodium200mg

• A Healthy Weight
• Eating Well
• Steady Energy

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