Smart Vietnamese-Style Marinated Pork Tenderloin
with Fresh Salad and Crispy Shallots
Easier than takeout and as fresh as can be, this dinner delivers big, bold Southeast Asian-inspired flavours of chili, mint, crispy shallots, garlic and soy!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
1 unit
Lemongrass
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
½ tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
113 g
Spring Mix
1 unit
Mini Cucumber
1 unit
Tomato
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
14 g
Crispy Shallots
(Contains Wheat)
7 g
Mint
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Remove and discard outer layer of lemongrass, then halve lengthwise. Place, cut-side down, on a cutting board.
- Using the back of a spoon or a pot, forcefully hit lemongrass to crush. Chop very finely.
- Add lemongrass, 1/2 tbsp (1 tbsp) garlic puree and soy sauce to a medium bowl, then whisk to combine.
- Pat tenderloin dry with paper towels.
- Cut into into 4 (8) equal pieces.
- Place each piece on a cutting board and cover with plastic wrap.
- Using a rolling pin or heavy-bottomed pan, pound until 1/2-inch thick.
- Season with salt and pepper, then add to bowl with marinade.
- Meanwhile, cut cucumber into 1/4-inch half-moons.
- Cut tomato into 1/4-inch pieces.
- Roughly chop mint.
- Add half the sweet chili sauce (use all for 4 ppl), vinegar and 1/2 tbsp (1 tbsp) oil to a large bowl. Whisk to combine.
- Set aside.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork.
- Pan-fry until golden-brown and cooked through, 3-6 min per side.**
- Slice pork.
- Add tomatoes, cucumbers and spring mix to the large bowl with dressing. Add as much mint as desired, then toss to combine.
- Season with salt and pepper.
- Divide salad between bowls. Top with pork.
- Sprinkle half the crispy shallots (use all for 4 ppl) over top.
If you've opted to get pork tenderloin, pat tenderloin dry with paper towels. Cut into into 4 (8) equal pieces. Place each piece on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound until 1/2-inch thick. Season with salt and pepper, then add to bowl with marinade. Cook the same way as the pork chops.