Made recipe as written - Flavor of meat was great. We found that this recipe was quite cumbersome to make, and the combination of many intense flavors was just too much. Also, processed the marinade ingredients too much, and had to pick off splinters of lemongrass off the meat before skewering - also felt the marinade needed more liquid.
Vietnamese Pork Tenderloin
Photo: Johnny Autry; Styling: Mary Clayton Carl
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Total: 1 Hour, 23 Minutes
Amount per serving
- Calories: 343
- Fat: 9.9g
- Saturated fat: 1.8g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 2.8g
- Protein: 29.7g
- Carbohydrate: 36.1g
- Fiber: 3.3g
- Cholesterol: 74mg
- Iron: 2.8mg
- Sodium: 620mg
- Calcium: 53mg
- 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.
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