Grill/Smoker
Pork Tenderloin
Vietnamese-Style Grilled Pork Tenderloin
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.
Prep:
20 minutes
Cook:
12 minutes
Serves:
3 to 4
Best Cuts:
Cooking Method:
Ingredients
Spice Rub
- 1 pork tenderloin (about 14 oz/400 g), trimmed of silver skin
- 8 oz (227 g) fine rice noodles
- 1/2 small 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 (30 mL) each canola oil and granulated sugar
- 1 tbsp (15 mL) each fish sauce and soy sauce
- 2 tsp (10 mL) chili garlic sauce
Cooking Instructions
Step 1
Marinade: Stir shallot, garlic, oil, sugar, fish sauce, soy sauce and chili garlic sauce until well combined; set aside.
Step 2
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.
Step 3
Transfer pork to a resealable bag; pour over marinade, massaging to coat. Marinate for at least 30 minutes or up to 1 day.
Step 4
Soak noodles according to package directions and rinse under cold water.
Step 5
Preheat grill to medium-high (400°F/200°C). Remove pork from marinade; reserve marinade in a small bowl.
Step 6
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).
Step 7
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.
Step 8
Serve sliced pork with rice noodles, lettuce, garnishes (if using) and nuoc cham on the side to add to taste.
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. Carrot ribbons are easily made with a vegetable peeler.
