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Pork Spring Roll Bowl

Servings 6 servings

Ingredients

  • 1 Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin

For the Noodles:

  • 8 ounces brown rice noodles cooked, rinsed, and cooled
  • 2 tablespoon natural peanut butter
  • 1 tablespoon lime juice
  • 2 teaspoons coconut aminos (or soy sauce)
  • ¼ teaspoon rice vinegar
  • 1 clove garlic, minced
  • ¼ inch fresh ginger, grated
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons canned coconut milk

For the bowls:

  • 1 cucumber, thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 avocado, sliced
  • cilantro
  • mint
  • ¼ cup chopped salted peanuts
  • crushed red pepper flakes

Instructions

  1. Cook pork in slow cooker on low for 6 - 8 hours until cooked through but not falling apart. Remove to a plate and let rest for about 15 minutes. Thinly slice; set aside.

  2. To make the noodles, combine peanut butter, lime juice, coconut aminos, rice vinegar, garlic, ginger, crushed red pepper flakes, and coconut milk in a blender and blender until smooth. Toss with the cooled noodles.

  3. To assemble bowls, place noodles on bottom of bowl. Arrange cucumber, carrot, and bell pepper slices around the edges of bowl. Place pork and avocado slices on top. Sprinkle with herbs, chopped peanuts, and crushed red pepper flakes.