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; 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

Servings: persons

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.

564

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 26 ingredients. The key ingredients include: 2 tablespoons sugar, 1 teaspoon freshly ground black pepper, 2 garlic cloves, 1 shallot, halved, and more.

Yes, Vietnamese Pork Tenderloin falls under the Seafood 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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