I’ve got the best bowl for you!
We’ve been enjoying a surprising stretch of warm weather this week — a late Indian summer that makes fall feel distant. I went to an autumn festival yesterday and it was over 80 degrees. As much as the fall-lover in me protests, this recipe is the perfect bridge between seasons: warm, comforting pork from the slow cooker paired with bright, crisp banh mi-style toppings.
This slow cooker pork tenderloin works any time of year. The tender, savory pork feels cozy and fall-appropriate when served over rice, while the classic banh mi toppings — fresh cucumber, shredded cabbage, cilantro, sliced jalapeño and quick-pickled carrots and radishes — keep each bite refreshing. It’s the best of both seasons.
This recipe is adapted from my friend Gina’s cookbook, “Skinnytaste Fast and Slow.” Gina is genuine and kind, and her recipes are always reliable and delicious. I’d never thought to make banh mi as a rice bowl instead of a sandwich, and once you go bowl-style the options for the pork and toppings are endless.
My favorite element is the quick-pickled radish and carrot matchsticks. I love anything pickled — and these, when allowed to marinate a bit longer than the minimum, become addictively tangy and crisp. I confess I ate quite a few with a spoon while prepping; they’re that good.
For the rice I used brown jasmine because it’s what we usually have on hand. Brown jasmine gives a subtle fragrance and a bit more texture than white rice — it pairs beautifully with the savory pork and bright toppings.
These bowls are colorful, fresh, and surprisingly healthy while still being deeply satisfying. They’re a great way to make weekday dinners exciting and to enjoy both warm and cool seasonal flavors in the same bite.
Slow Cooker Banh Mi Rice Bowls
4
8 hours
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Ingredients
- 1 pound pork tenderloin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and diced
- 3 cups cooked brown jasmine rice
- for topping: sliced cucumber, shredded cabbage, cilantro, sliced jalapeno, pickled carrots/radishes
Pickled carrots and radishes
- 6 tablespoons distilled white vinegar (apple cider vinegar also works)
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 cup shredded carrots
- 2 radishes, cut into matchsticks
Instructions
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Season the pork with salt and pepper and place it in the slow cooker. Whisk together the soy sauce, brown sugar, garlic and jalapeno, then pour the mixture over the pork. Cover and cook on low for 6 to 8 hours, until the pork is tender. Shred the pork with two forks.
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Spoon the cooked brown rice into bowls and top with shredded pork. Add cucumber, shredded cabbage, cilantro, sliced jalapeño and the pickled carrots and radishes.
Pickled carrots and radishes
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In a bowl, whisk together the vinegar, sugar and salt until dissolved. Stir in the shredded carrots and radish matchsticks and let sit for at least 30 minutes. Drain and refrigerate until ready to use.
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I appreciate you so much!
I might only like radishes because they’re neon. Truth.