Banh Mi Salad Bowl -

Banh Mi Salad Bowl



9 ingredients | 45 minutes | 4 servings
  • 1 pork tenderloin (app. 1.25 lb.)
  • 2 limes, zested and juiced
  • ¼ cup sesame ginger Asian salad dressing
  • 5 Tbsp. sweet chili sauce, divided
  • 9 oz. premium romaine salad blend
  • ½ cup pickled red onions
  • 1 small cucumber, sliced
  • 5.3 oz. container low-fat lime Greek yogurt
  • Extra limes and cilantro for garnish (optional)


  1. Place pork tenderloin in a large bowl or plastic bag. In a small bowl mix together lime zest and juice, Asian dressing and 4 tablespoons of sweet chili sauce , about 30 seconds. Pour mixture over pork and turn to coat. Marinate 10 minutes in refrigerator, or up to 24 hours overnight.
  2. Preheat oven to 400 degrees with rack in middle position. On a stove, heat an oven proof skillet over medium high. Remove pork from the marinade, discarding excess liquid. Coat skillet with nonstick cooking spray and sear pork on all sides, about 5 minutes total.
  3. Place pan with the pork in oven and cook about 10 minutes, and until internal temperature reaches 145 degrees F. Remove pan from oven carefully and transfer pork tenderloin to a cutting board to rest covered under tented foil for 3 minutes before slicing and serving with salad.
  4. For salad, mix the lime yogurt and remaining sweet chili sauce together in a small bowl. Add a tablespoon of water if a thinner dressing is desired.
  5. Divide lettuce mix between 4 dinner bowls. Top with pickled red onions and sliced cucumbers. Drizzle salads with dressing. Arrange the sliced pork on top of salads, serve immediately. Garnish with extra lime wedges if desired.
Per serving: Calories 297.26kcal, Total Fat 6.75g 10%, Carbs 24.16g 9%, Sugars 15.21g 17%, Protein 34.86g 70%, Sodium 431.73mg 22%, Fiber 3.78g 13%, Saturated Fat 2.19g 11%, Trans Fat 0.07g, Monounsaturated Fat 2.12g, Polyunsaturated Fat 0.94g, Cholesterol 95.89mg 32%, Calcium 114.42mg 14%, Magnesium 62mg 17%, Potassium 934.56mg 27%, Iron 2.51mg 18%, Zinc 3.29mg 33%, Phosphorus 432.95mg 62%, Vitamin A 230.01mcg 29%, Vitamin C 18.24mg 23%, Thiamin B1 1.47mg 134%, Riboflavin B2 0.63mg 45%, Niacin B3 9.8mg 61%, Vitamin B6 1.18mg 84%, Folic Acid B9 92.19mcg 46%, Vitamin B12 0.93mcg 37%, Vitamin D 0.35mcg 7%, Vitamin E 1.02mg 8%, Vitamin K, 142.34mcg 190%

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