Ingredients with Measurements:
- 1 pound pork tenderloin
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped peanuts
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, whisk together soy sauce, honey, vegetable oil, fish sauce, rice vinegar, garlic powder, black pepper, and red pepper flakes.
3. Add the pork tenderloin to the marinade and coat well. Let it marinate for at least 30 minutes.
4. Grill the pork for 5-6 minutes on each side or until the internal temperature reaches 145°F.
5. Let the pork rest for 5 minutes before slicing it into thin pieces.
6. In a separate mixing bowl, combine chopped scallions, cilantro, mint leaves, and peanuts.
7. To make the nuoc cham sauce, mix together 1/4 cup fish sauce, 1/4 cup rice vinegar, 1/4 cup sugar, 1/4 cup water, 1 minced garlic clove, and 1 minced Thai chili pepper.
8. Serve the grilled pork with the nuoc cham sauce and herb mixture on top.
Time:
Preparation time: 35 minutes
Cooking time: 12 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of pork: 145°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 292
Fat: 12g
Protein: 28g
Carbohydrates: 17g
Fiber: 1g
Sugar: 15g
Sodium: 1,600mg
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Garlic powder can be substituted with minced garlic.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
- Scallions can be substituted with chives or red onions.
- Cilantro can be substituted with parsley or basil.
- Mint leaves can be substituted with Thai basil or lemon balm.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced bell peppers and onions to the grill for a vegetable side dish.
- Serve the grilled pork over a bed of rice or noodles.
- Use the nuoc cham sauce as a marinade for the pork before grilling.
- Add lime juice to the nuoc cham sauce for a tangy flavor.
Tips and tricks:
- Make sure to let the pork rest before slicing it to keep the juices inside.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Double the recipe for a larger crowd.
- Use leftover grilled pork for sandwiches or salads.
Storage instructions:
Store leftover grilled pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the grilled pork in the microwave or oven until heated through.
Presentation ideas:
Serve the grilled pork on a platter with the nuoc cham sauce and herb mixture on top.
Garnishes:
Garnish with lime wedges and additional chopped herbs.
Pairings:
Pair with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
- Grilled vegetables
- Steamed rice
- Stir-fried noodles
- Asian slaw
Troubleshooting advice:
- If the pork is not cooked through, continue to grill until the internal temperature reaches 145°F.
- If the pork is dry, try marinating it for a longer period of time or adding more oil to the marinade.
Food safety advice:
- Always wash your hands and surfaces before handling food.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Store leftover grilled pork in the refrigerator and discard after 3 days.
Food history:
Nuoc cham is a traditional Vietnamese dipping sauce made with fish sauce, lime juice, sugar, and chili peppers.
Flavor profiles:
The grilled pork is savory and slightly sweet, while the nuoc cham sauce is salty and tangy with a hint of spice.
Serving suggestions:
Serve the grilled pork with a side of steamed rice and stir-fried vegetables for a complete meal.
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Region: Vietnamese