Smart Vietnamese-Style Marinated Pork Tenderloin
with Fresh Salad and Shallots
Easier than takeout and as fresh as can be, this dinner delivers big, bold South-East Asian flavours of chili, cilantro, fried shallots, garlic and soy!
The quantities provided above are averages only.
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, Sulphites, Wheat)
½ tbsp
Garlic Puree
113 g
Spring Mix
3 unit
Radish
1 unit
Tomato
2 tbsp
Sweet Chili Sauce
1 tbsp
Rice Vinegar
(Contains Sulphites)
14 g
Crispy Shallots
(Contains Sulphites, Wheat)
7 g
Cilantro
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Remove 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 pork dry with paper towels. Cut tenderloin into 1-inch slices. Season with salt and pepper, then add to medium bowl with marinade.
Meanwhile, halve radishes lengthwise, then cut into 1/4-inch half-moons.Cut tomato into 1/4-inch pieces. Roughly chop cilantro. 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, 5-7 min per side.**
Add tomatoes, radishes, cilantro and spring mix to the large bowl with dressing, then toss to combine. Season with salt and pepper, to taste.Divide salad between bowls. Top with pork. Sprinkle half the crispy shallots (use all for 4 ppl) over top.
