Butterflying and scoring the tenderloin creates more nooks and crannies for the sweet-salty marinade to coat, which in turn, caramelizes and lightly chars while grilling, making this pork truly delectable.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Vietnamese-Style Grilled Pork Tenderloin
Ingredients
- 14 oz pork tenderloin trimmed of silver skin
- 8 oz fine rice noodles
- ½ head iceberg lettuce shredded
- Garnishes such as sliced cucumber, sliced red onion, sliced radish, carrot ribbons, fresh mint and/or cilantro and chopped salted peanuts (optional)
- Nuoc cham (*see tip)
Marinade:
- 1 shallot minced
- 2 cloves garlic minced
- 2 tbsp canola oil
- 2 tbsp granulated sugar
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp chili garlic sauce
Method
- Marinade: Stir shallot, garlic, oil, sugar, fish sauce, soy sauce and chili garlic sauce until well combined; set aside.
- Slice tenderloin lengthwise, almost all the way through and opening like a book; score a cross hatch pattern in both sides with a sharp knife.
- Transfer pork to a resealable bag; pour over marinade, massaging to coat. Marinate for at least 30 minutes or up to 1 day.
- Soak noodles according to package directions and rinse under cold water.
- Preheat grill to medium-high (400°F/200°C). Remove pork from marinade; reserve marinade in a small bowl.
- Set pork on grate; baste top with some reserved marinade. Close lid; grill, rotating pork halfway through, for 4 minutes. Flip, baste with additional marinade; close lid and grill an additional 4 minutes. (Discard any unused marinade at this stage).
- Open lid and continue to grill, flipping once or twice, for 3 to 4 minutes or until pork is lightly charred and internal temperature reads 155°F (68°C). Remove to a board; rest for 5 minutes before slicing thinly across the grain.
- Serve sliced pork with rice noodles, lettuce, garnishes (if using) and nuoc cham on the side to add to taste.
Notes
TIPS: *Nuoc cham is a traditional Vietnamese dipping sauce served with a variety of dishes. Supermarkets carry a bottled version you can use as a shortcut but it is also easy to prepare. To make at home, mince 2 cloves garlic and combine with 2 Tbsp each fish sauce, lime juice and granulated sugar; add 1 to 2 tsp chili garlic sauce (or to taste). Whisk in 1/3 cup water and 1 Tbsp finely grated carrot (optional). Taste and adjust seasonings as preferred.
The silver skin is a thin, silvery white layer of connective tissue on pork tenderloin that becomes chewy and tough when cooked so should be removed. Starting at the narrow end, carefully run a sharp knife under it, slicing away from you, leaving as much meat behind as possible.
It is important to baste with the marinade only during the first half of grilling because it has been in contact with the raw meat to allow it to fully cook out and avoid cross contamination.
Carrot ribbons are easily made with a vegetable peeler.
