Vietnamese Spicy Pork Tenderloin with Cucumber Salad





Yield 2 Servings


For the Pork:

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

For the Cucumber Salad:

2 medium cucumbers

2 med radishes

2 green onions

1 large carrot

1/4 cup chopped cilantro (optional)

For the Dressing:

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)


For the Pork:

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.

For the Salad:

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