Monday, March 10, 2014
I get home late from work, it is our busy season, and I'm tired. Then to get dinner on the table...ugh. My idea of dinner is 6:00 sharp, but we find ourselves eating around 7:00 or 7:30. That is pretty late when my bedtime is 9:00.
I'm working on quick, delicious meals for the week. I haven't resorted to once-a-month cooking like I used to do when the kids were younger and we were going in 7 different ways every night, but I'm getting there.
This dinner was quick, delicious, and a hit with everyone! I did plan ahead in that I made the rolls on Sunday for these. Next time I'll double the meat and stick half in the freezer for another meal. The meat would be a great addition to a Salad for Dinner night.
Pork Banh Mi Sandwiches
adapted from Weeknight Wonders, Ellie Krieger
1/4 cup unseasoned rice vinegar
3 Tbsp. honey
1 Tbsp. fish sauce
1 large carrot
5 oz. radishes, I used a big handful
2 cloves garlic
2 tsp. sriracha sauce
1 lb. pork tenderloin
1/2 English cucumber
4 potato sourdough rolls, or sandwich rolls of your choice
1/4 cup mayonnaise, the recipes calls for 2 Tbsp. greek yogurt mixed with 2 Tbsp. mayo, but I can't do yogurt for the Bboy and the chick.
In a medium bowl, whisk together the vinegar, 1 Tbsp. honey, and 2 tsp. of the fish sauce. Grate the carrot and radish in a food processor or on a box grater. Add to the bowl with the sauce and toss to combine.
Mince the garlic and add to another medium bowl. Add the remaining 2 Tbsp. honey, remaining 1 tsp. fish sauce, and 1 tsp. of the sriracha sauce and stir to combine. Slice the pork into 1/4 inch medallions. Add the pork to the bowl with the garlic-honey sauce and toss to coat.
Spray a large nonstick skillet or grill pan with cooking spray and preheat over medium-high heat. Add the pork and cook until browned and just cooked through, about 2 minutes per side
While the pork is cooking, use a vegetable peeler to cut the cucumber into thin ribbons. Rinse the cilantro and pick leaves from the stalks.
Slice each roll length-wise, scoop out and discard the soft insides, and toast lightly.
In a small bowl, whisk together the mayo, yogurt (if using), and sriracha sauce. Spread 1 Tbsp. on each bun. Layer 1/4 of the carrot-radish slaw and the cucumber ribbons on each bun and top with 1/4 of the cooked pork. Top with cilantro leaves.
1 year ago: Parmesan Tilapia
2 years ago: Protein Balls and Fairbanks Fit Body Bootcamp
March 10, 2014 Daylight 11 hrs. 9 min. 35 secs. Temp. H 12/ L 5°F