2.28.2012

Vietnamese Caramelized Pork Tenderloin

Vietnamese Caramelized Pork Tenderloin
The combination of sweet, salty, and spicy has always been a favorite of mine.  Add in grilled meat with a caramelized rub and tender crisp vegetables, and it is a perfect meal for me.  Vietnamese Caramelized Pork Tenderloin is a quick fix meal which has all the bells and whistles for an unforgettable dinner.

If you are a fan of Asian inspired dinners and want something healthier than take out from your local Chinese restaurant, this is the meal for you.  The dinner takes at most 20 minutes to prepare, and the cast of characters features pork tenderloin, snow pea pods and fresh bean sprouts.  A host of seasonings give the dish a truly authentic Asian taste and include rice wine vinegar, fish sauce, soy sauce and Sriracha which is a Thai hot sauce.

Print out the recipe and pick up the ingredients at the grocery store today.  You will be ecstatic when you make Vietnamese Caramelized Pork Tenderloin for dinner tonight.


Vietnamese Caramelized Pork Tenderloin

serves 4

for dressing --
2 teaspoons honey
2 tablespoons rice wine vinegar
1 tablespoon lime juice
1 teaspoon fish sauce
1 teaspoon Sriracha
1/2 teaspoon garlic powder

1 1/2 pounds pork tenderloin, sliced lengthwise and then into 2 inch pieces
2 teaspoons fish sauce
2 teaspoons Sriracha (hot chile sauce)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons brown sugar

2 teaspoons sesame oil
1/2 red bell pepper, diced
1/2 of small onion, thinly sliced
2 cups snow pea pods
1 1/2 cups fresh bean sprouts
1 tablespoon soy sauce
1/4 cup fresh cilantro, chopped

In a small bowl, combine the ingredients for the dressing and set aside.

Heat a grill or grill pan to medium high heat.  In a small bowl, combine the fish sauce, Sriracha, garlic powder, salt, pepper, and brown sugar.  Rub on pork tenderloin pieces.  Grill pork for about 4 - 6 minutes per side or until pork is just cooked through.  Watch closely so it does not burn.  Remove from grill and place on a platter.  Drizzle with the dressing.

In a saute pan, heat the sesame oil and add the red pepper and onion.  Stir and cook for 3 - 5 minutes until tender crisp.  Add the snow peas and bean sprouts and cook an additional 2 - 3 minutes.  You want the vegetables to remain crisp but slightly tender.  Add the soy sauce and toss to coat.

To serve, place some of the vegetables on each plate and top with the caramelized pork.  Sprinkle with cilantro.

3 comments:

Biz said...

Yep, putting this one on the top of my MUST MAKE SOON list!

EAT! said...

biz - it will be in are rotation frequently - enjoy!

Anonymous said...

I just made this tonight. Very easy to make and very yummy. If you cook thai/vietnamese cuisine frequently, you'll only need to buy a few of the main ingredients. I agree with EAT!-- this will definitely be in rotation frequently. Thanks!