Vietnamese Pork Tenderloin

Vietnamese Pork Tenderloin Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Only a very hot grill gets tasty charred edges.


Serves 4 (serving size: 4 wraps and 3 tablespoons sauce)

Recipe from

Cooking Light

Recipe Time

Hands-on: 1 Hours
Total: 1 Hour, 23 Minutes

Nutritional Information

Calories 343
Fat 9.9 g
Satfat 1.8 g
Monofat 4.7 g
Polyfat 2.8 g
Protein 29.7 g
Carbohydrate 36.1 g
Fiber 3.3 g
Cholesterol 74 mg
Iron 2.8 mg
Sodium 620 mg
Calcium 53 mg


2 tablespoons sugar
1 teaspoon freshly ground black pepper
2 garlic cloves
1 shallot, halved
1 (4-inch) piece fresh lemongrass, halved
1 (1-inch) piece peeled ginger, halved
1 tablespoon lower-sodium soy sauce
2 1/2 tablespoons fish sauce, divided
1 tablespoon canola oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1/4-inch slices
1/3 cup grated carrot
2 tablespoons sugar
1/4 cup fresh lemon juice
1/4 cup rice vinegar
1 teaspoon minced garlic
1 Thai or serrano chile, thinly sliced and divided
2 ounces rice vermicelli
Cooking spray
16 Bibb lettuce leaves (about 2 heads)
1 cup cilantro leaves
1 cup sliced English cucumber
1 cup fresh bean sprouts
1/3 cup finely chopped unsalted, dry-roasted peanuts
16 basil leaves
16 mint leaves
2 Thai chiles, thinly sliced


1. Combine first 6 ingredients in a mini food processor; pulse until coarsely ground. With processor on, add soy sauce, 1 tablespoon fish sauce, and oil; process until blended. Combine mixture and pork in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

2. Combine carrot and sugar in a medium bowl; let stand 10 minutes. Add juice, vinegar, 1 1/2 tablespoons fish sauce, minced garlic, and 1 sliced chile; stir until sugar dissolves.

3. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.

4. Preheat grill to high heat.

5. Remove pork from marinade; discard marinade. Thread pork evenly onto 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly charred.

6. Top each lettuce leaf evenly with pork, noodles, and remaining ingredients. Serve with dipping sauce.


Steven Raichlen,

July 2012
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