Pork Loin "Banh Mi" Bowl

  • Prep Time: 30 minutes plus 30 minutes stand time
  • Cook Time: 10 minutes
  • Serves: 6


  • 1 Smithfield® Roasted Garlic & Herb Pork Loin Filet, cut into 1-inch thick slices
  • 1 tablespoon olive oil
  • 4 to 6 cups cooked rice, warm
  • 6 green onions, thinly sliced
  • Fresh cilantro
  • Pickled Veggies
  • 2 carrots
  • 2 Persian cucumbers
  • 3 radishes, very thinly sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon agave
  • 1/4 teaspoon kosher salt
  • Banh Mi Sauce
  • 2 tablespoons sriracha sauce
  • 1/2 cup mayonnaise
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon fish sauce


  1. To make Pickled Veggies, use vegetable peeler to thinly slice carrots and cucumbers lengthwise. Combine with radishes, vinegar, agave and salt in medium bowl; toss to mix. Cover and refrigerate at least 30 minutes before serving.
  2. To make Banh Mi Sauce, combine all ingredients in a small bowl. Cover and refrigerate at least 30 minutes before serving.
  3. Place pork slices between plastic wrap and pound flat. Heat oil in cast iron skillet over medium. Sear pork cutlets 2 minutes per side. Reduce heat, cover skillet, and simmer 2 to 3 minutes until internal temperature reaches 145ºF. Let stand 3 minutes before serving.
  4. To build bowls, layer rice, Pickled Veggies, pork cutlets and Banh Mi Sauce in individual serving bowls. Garnish with green onions and cilantro leaves. Optional ingredients to add include steamed broccoli, snap peas, or edamame.