Ginger Pork and Cabbage Rice Bowls

• pork tenderlointhinly sliced24 oz
• brown rice1 1/4 cup
• cabbagethinly sliced16 oz
• broccolicut into small florets12 oz
• fresh gingerfinely grated1 oz
• garlicminced4 clove
• reduced-sodium soy sauce4 tbsp
• rice vinegar8 tsp
• canola oil8 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Rinse the brown rice and cook it on the stovetop according to its package directions until tender, then keep it covered.
2. 2Thinly slice the cabbage and pork tenderloin, cut the broccoli into small florets, finely grate the ginger, and mince the garlic.
3. 3Do not rinse the pork. Pat it dry, season it with kosher salt and black pepper, and cook it in half the canola oil in a large skillet over medium-high heat for 3-4 minutes, stirring occasionally, until lightly browned and the thickest pieces reach 145°F (63°C). Transfer the pork to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else, then rest at least 3 minutes before slicing.
4. 4Add the remaining canola oil to the skillet. Add the cabbage and broccoli, season lightly with salt, and stir-fry for 4-5 minutes, until the vegetables are crisp-tender and the cabbage is slightly softened.
5. 5Add the ginger and garlic and cook for 30-60 seconds, until fragrant. Stir in the soy sauce and rice vinegar, then return the pork and any clean plate juices to the skillet. Cook for 1-2 minutes, until the sauce lightly coats the pork and the pork is hot throughout, reaching 145°F (63°C) when reheated, then rest at least 3 minutes before slicing.
6. 6Taste and adjust with black pepper, salt if needed, or a small splash of rice vinegar. Serve over the brown rice.