Rice bowl with pork and crispy dough strips

Ingredients:

• 1 pork tenderloin weighing 450 g.
• 1 tbsp + 1 tsp Chinese hot mustard
• 3 tbsp. frozen brown rice
• 1 tbsp + 2 tsp extra-virgin olive oil
• Half a small head of Chinese cabbage, cut into 2 cm thick slices.
• 4 carrots, thinly sliced
• 3 cloves garlic, crushed
• 2 tablespoons lightly salted soy sauce
• 1.5 tsp firmly packed light brown sugar
• 2 cups bean sprouts
• 1/2 cup crispy wonton strips

Preparation:

1. Place a large cast-iron skillet in the oven and preheat to 220°C (425°F). Rub the pork with 1 tablespoon of hot mustard and season generously with salt and pepper; let marinate for 5 minutes. Meanwhile, heat the rice according to package directions; set aside.
2. Carefully remove the hot skillet from the oven, add 1 tablespoon of olive oil, and swirl to coat the bottom. Add the pork, return to the oven, and roast, turning once, until a thermometer inserted into the center of the tenderloin registers approximately 145°F (63°C), 22-25 minutes. Transfer the meat to a cutting board and let it rest.
3. Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over high heat. Add the cabbage and a large pinch of salt. Cook, undisturbed, for 1 minute, then stir and cook until the cabbage is crisp-tender and lightly charred around the edges, about 1 more minute. Transfer to a plate.
4. Reduce heat to medium and add the remaining 1 teaspoon olive oil and carrots. Cook until softened, about 6 minutes. Combine the garlic, soy sauce, brown sugar, and the remaining 1 teaspoon hot mustard in a small bowl, then add the sauce to the skillet with the carrots. Stir to coat, season with salt and pepper to taste. Add the bean sprouts and stir to heat through, 1 minute; remove from heat.
5. Thinly slice the pork. Divide the rice among bowls and top with cabbage, carrots, pork, and crispy strips.