Prep
Cook
Inactive
Total
Yield 2 Servings
1 med shallot finely chopped
1T lemongrass paste
1T soy sauce
1 1/2 t fish sauce
1T chili paste
1t kosher salt
1T brown sugar
1t chinese five spice
1T grated garlic
1T grated ginger
1 1-1 1/2 lb pork tenderloin
2 medium cucumbers
2 med radishes
2 green onions
1 large carrot
1/4 cup chopped cilantro (optional)
1T grated ginger
1T lemongrass paste
1T honey
1T chili paste
1t salt
1/4 cup rice wine vinegar
1/4 cup oil (any light vegetable oil will work)
Combine all ingredients except the pork, in a small mixing bowl and stir well. Place pork in a zip lock bag, add the marinade and smoosh it all over the pork coating it well. Place the pork in the fridge and let it marinate for 8- 24 hours. Preheat your oven to 400 degrees. Place the pork on a sheet pan and roast for 30 minutes. Take it out of the oven and let it rest for 10-15 minutes before carving. You can also grill this outside weather permitting.
Peel and seed your cucumbers and slice into 1/4" half moons. Thinly slice the radishes and green onion. Grate the carrot. Combine in a large bowl. Mix all the ingredients for the dressing except the oil in a small mixing bowl or measuring cup and stir to combine. Slowly whisk in the oil until you get a nice smooth dressing. Pour over the cucumbers and stir to coat well.
Slice the pork in 1/2" slices and serve with the cucumber salad.
You can buy grated garlic, ginger and lemongrass in most grocery stores. It's a bit more expensive than buying the real thing and grating it but it is also a great time saver. In most cases the shelf life of the prepared items is longer than the fresh item as well.
Use any kind of good Asian chili paste in these recipes they all work really well.
Courses Dinner
Cuisine Vietnamese
Recipe by Marie Cooks at http://www.mariecooks.com/date-night/vietnamese-spiced-pork-tenderloin-with-cucumber-salad/