Vietnamese Pork Tenderloin
 
 
You will not believe these incredible flavors. We kept going back and forth on which item was the star ingredient....the fresh mint and basil were fantastic, the carrots with the serrano pepper had just the right amount of heat to balance the vinegar, the pork was moist and bursting with the flavors of ginger and fish sauce.....in the best way imaginable.
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Ingredients
  • 1 lb. pork tenderloin and cut crosswise into ¼" thick slices
For the marinade...
  • 2 Tbl. sugar
  • 1 tsp. fresh cracked pepper
  • 2 garlic cloves
  • 1 shallot, halved
  • 1 - 4" piece of lemongrass (I used the tube variety by Gourmet Garden and gave it about a 2" squeeze)
  • 1 - 1" piece of peeled ginger
  • 1 Tbl. soy
  • 1 Tbl. fish sauce
  • 1 Tbl. canola
For the pickled carrots...
  • ⅓ cup grated carrot
  • 2 Tbl. sugar
  • ¼ cup fresh lemon juice
  • ¼ cup rice wine vinegar
  • 1 tsp. minced garlic
  • 1 Thai or serrano chile, thinly sliced
Toppings...
  • Bibb lettuce cups
  • Rice vermicelli noodles (cooked according to package)
  • Chopped peanuts
  • Sliced radishes
  • Fine diced cucumber & red onion
  • Fresh basil, mint, and cilantro leaves
Instructions
  1. Slice pork tenderloin crosswise into ¼" thick slices
For the marinade...
  1. Combine the following six ingredients in a small food processor and rough chop: sugar, fresh cracked pepper, garlic cloves, shallot, lemongrass, and ginger.
  2. Then with processor running add: soy, fish sauce, and canola.
  3. Pour mixture into a zip lock bag and add pork pieces.
  4. Marinate in fridge for minimum 1 hour, turning occasionally.
For the pickled carrots...
  1. Combine carrot with sugar in medium bowl and let stand for 10 minutes.
  2. Then add fresh lemon juice, rice wine vinegar, minced garlic, Thai or serrano chile and stir until sugar is dissolved.
  3. Refrigerate.
Assembly...
  1. Preheat grill to high heat.
  2. Remove pork from marinade and weave onto bamboo skewers (previously soaked in water for 30 minutes).
  3. Place skewers on grill rack coated with cooking spray.
  4. Grill 2 minutes on each side until nicely charred.
  5. Sprinkle chopped peanuts over pork.
  6. Serve on a lettuce cup with rice noodles and a little of each topping.
Recipe by Lemony Thyme at http://www.lemonythyme.com/vietnamese-pork-tenderloin/