Vietnamese Pork Tenderloin Recipe

Name: Vietnamese Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sugar $; Click to see savings; 1 teaspoon freshly ground black pepper 2 garlic cloves $; Click to see savings; 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 …; Click to see savings; 2 tablespoons sugar $; Click to see savings; 1/4 cup fresh lemon juice 1/4 cup rice vinegar 1 teaspoon minced garlic $; Click to see savings; 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 $; Click to see savings; 1 cup fresh bean sprouts 1/3 cup finely chopped unsalted, dry-roasted peanuts 16 basil leaves 16 mint leaves 2 Thai chiles, thinly slice

Servings: persons

2 tablespoons sugar $
Click to see savings
1 teaspoon freshly ground black pepper 2 garlic cloves $
Click to see savings
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 $
Click to see savings
2 tablespoons sugar $
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1/4 cup fresh lemon juice 1/4 cup rice vinegar 1 teaspoon minced garlic $
Click to see savings
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 $
Click to see savings
1 cup fresh bean sprouts 1/3 cup finely chopped unsalted, dry-roasted peanuts 16 basil leaves 16 mint leaves 2 Thai chiles, thinly slice

1
2 tablespoons sugar $
2
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3
1 teaspoon freshly ground black pepper 2 garlic cloves $
4
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5
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 $
6
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7
2 tablespoons sugar $
8
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9
1/4 cup fresh lemon juice 1/4 cup rice vinegar 1 teaspoon minced garlic $
10
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11
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 $
12
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13
1 cup fresh bean sprouts 1/3 cup finely chopped unsalted, dry-roasted peanuts 16 basil leaves 16 mint leaves 2 Thai chiles, thinly slice

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons sugar $, Click to see savings, 1 teaspoon freshly ground black pepper 2 garlic cloves $, Click to see savings, and more.

Yes, Vietnamese Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Pork Tenderloin

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