Peanut Powered Recipes

Grilled Vietnamese Pork Tenderloin with Rice Vermicelli

Yield: Serves 4 (serving size: 4 wraps and 3 tablespoons sauce)
Total: 1 Hour, 23 Minutes

  • 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

Method

  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.

Recipe credit: Steven Raichlen, Cooking Light
JULY 2012

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