Filippo Berio Bahn Mi Salad Bowl

Ingredients

Bahn Mi Salad Bowl:

1 pork tenderloin (about 1 lb)

1 tbsp Filippo Berio Robusto Extra Virgin Olive Oil

1/2 tsp salt

1/4 tsp freshly ground pepper

1/4 cup hoisin sauce

8 cups chopped leaf lettuce

2 green onions, chopped

2 cups pickled vegetables

1/4 cup fresh cilantro leaves

Sriracha Vinaigrette:

3 tbsp rice wine vinegar

2 tbsp Filippo Berio Robusto Extra Virgin Olive Oil

1 tbsp minced fresh gingerroot

1 tbsp brown sugar

2 tsp sriracha hot sauce

1 tsp soy sauce

1 clove garlic, minced

1/2 tsp salt

Directions

Banh Mi Salad Bowl:

Preheat grill to medium-high heat; grease grate well. Pat pork tenderloin dry with paper towel; rub with olive oil and season with salt and pepper.
Grill pork tenderloin for 5 minutes per side; grill, basting with hoisin sauce, for 5 to 8 minutes longer or until instant-read thermometer registers 155°F when inserted into thickest portion of the meat. Let stand for 10 minutes; cut into 1/4-inch-thick slices.
In large bowl, combine lettuce and green onions; toss with Sriracha Vinaigrette. Divide among bowls. Arrange pork slices, pickled vegetables and cilantro on top.

Sriracha Vinaigrette:
Whisk together rice wine vinegar, olive oil, ginger, brown sugar, sriracha, soy sauce, garlic and salt.

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Bahn Mi Salad Bowl Recipe