Iowa pork tenderloin and Vietnamese noodle bowl. Prepare the noodles according to package directions. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water.

The Iowa Pork Producers Association: Promoting, educating and providing a leading voice for a sustainable, socially responsible and globally competitive There's a new trail in Iowa and the Iowa Pork Producers Association invites you to get on it! The pork tenderloin sandwich is made with a breaded and fried pork cutlet similar to the Wiener Schnitzel. Oddly enough, it is generally made with mechanically tenderized pork loin, not tenderloin. You can cook Iowa pork tenderloin and Vietnamese noodle bowl using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Iowa pork tenderloin and Vietnamese noodle bowl

Prepare 1 1/4 lb of pork tenderloin.
It's 12 oz of rice noodles.
You need 4 cup of prepared slaw mix.
Prepare 1/4 small of red onion sliced.
Prepare 4 1/2 cup of chicken broth.
You need 4 1/2 tsp of fish sauce.
It's 1 tsp of soy sauce.
Prepare 2 tbsp of canola oil.
Prepare 1/4 cup of thin sliced fresh badil leaves.
It's 1 of lime cut into 6 wedges.
It's 1 can of baby corn.
Prepare 1 can of water chestnuts.

It was the perfect recipe for the opening day of the Iowa State Fair, which is when I first published this. I use lean pork tenderloin for my own take on Vietnamese salad. This cut of pork is tender and mild, which makes it incredibly versatile. Top with slaw mix and onion; set aside.

Iowa pork tenderloin and Vietnamese noodle bowl instructions

prepare noodles according to package directions. arrange noodles in 6 serving bowls. top with slaw mix and onion and set aside.
while noodles are cooking, in medium saucepan, combine chicken broth, fish sauce, and soy sauce and bring to a boil over medium high heat. reduce heat to low, to keep broth just below a simmer.
in a large skillet over medium heat, warm oil. add pork and cook until browned and cooked to 145°F Fahrenheit. this is 1-2 minutes per side. let stand at room temperature 3 minutes. while cooking meat heat corn and water chestnuts. arrange pork on top of the noodles. arrange corn and water chestnuts in noodles. laddle in piping hot broth, garnish with basil and lime wedges and serve.

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