Lemongrass Pork Banh Mi Bowl

• 1.25 lb pork tenderloin
• 2 stalk lemongrass
• 2 tbsp gluten-free tamari
• 1 tbsp fish sauce
• 1 tbsp honey
• 3 clove garlic
• 2 carrots
• 1 cucumber
• 0.25 cup rice vinegar
• 0.25 cup mayonnaise
• 1 tbsp sriracha
• 3 cup cooked jasmine rice

Instructions

1. 1

   Mince the lemongrass and garlic and mix with tamari, fish sauce, and honey.

2. 2

   Slice the pork tenderloin thin and marinate in the lemongrass mixture 20 minutes.

3. 3

   Julienne the carrots and cucumber and toss with rice vinegar to quick-pickle.

4. 4

   Stir the sriracha into the mayonnaise for the spicy sauce.

5. 5

   Sear the pork in a hot skillet in batches until caramelized, about 3 minutes per batch.

6. 6

   Divide rice among bowls and top with the seared pork.

7. 7

   Add the pickled vegetables and drizzle with sriracha mayo.