Name: Lemongrass Pork with Vermicelli Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Pork tenderloin; 1.5 oz Brown rice vermicelli noodles; 1 tbsp Lemongrass; 1 clove Garlic; 1 tsp Avocado oil; 1 tbsp Fish sauce; 1 tbsp Lime juice; 1 tsp Maple syrup; 0.25 tsp Red pepper flakes; 0.5 cup Cucumber; 0.5 cup Carrots; 2 leaves Romaine lettuce; 2 tbsp Fresh cilantro; 2 tbsp Fresh mint

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemongrass Pork with Vermicelli Noodles

Sautéed pork tenderloin infused with fragrant lemongrass and garlic, served over silky vermicelli noodles with a crisp vegetable medley.

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NUTRITION

Protein

49.2g

Fat

12.7g

Carbs

53.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork tenderloin

1.5 oz Brown rice vermicelli noodles

1 tbsp Lemongrass

1 clove Garlic

1 tsp Avocado oil

1 tbsp Fish sauce

1 tbsp Lime juice

1 tsp Maple syrup

0.25 tsp Red pepper flakes

0.5 cup Cucumber

0.5 cup Carrots

2 leaves Romaine lettuce

2 tbsp Fresh cilantro

2 tbsp Fresh mint

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PREPARATION

1
Prepare the brown rice vermicelli noodles by soaking them in hot water according to package directions until tender, then drain and set aside.
2
In a small bowl, whisk together the fish sauce, lime juice, maple syrup, and red pepper flakes to create the dressing.
3
Heat the avocado oil in a large skillet over medium-high heat.
4
Add the thinly sliced pork tenderloin, minced lemongrass, and minced garlic to the skillet, searing until the pork is golden brown and cooked through.
5
Assemble the bowl by placing the shredded romaine lettuce and cooked noodles at the bottom.
6
Top with the lemongrass pork, julienned cucumber, and shredded carrots.
7
Garnish with fresh cilantro and mint, then drizzle the prepared dressing over the entire bowl before serving.