Vietnamese Pork Tenderloin |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Only a very hot grill gets tasty charred edges. 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 |
Directions:
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.
|
|