Vietnamese Grilled Pork Tenderloin with Pineapple Salsa & Brown Rice (Thịt Heo Nướng Thơm)
Juicy grilled pork tenderloin marinated in a savory Vietnamese blend, served alongside a vibrant and tangy pineapple salsa, and a side of nutritious brown rice for a balanced and flavorful summer meal.
Ingredients
- Brown Rice40 g
- Fish Sauce15 ml
- Bell Pepper50 g
- Red Onion20 g
- Garlic10 g
- Bell Pepper50 g
- Cooking Oil15 ml
- Pork Tenderloin200 g
- Pineapple100 g
- Cilantro5 g
- Lime1 whole
- Chili5 g
- Sugar5 g
Instructions
- 1Step 1
Rinse brown rice and cook according to package instructions (typically 1 part rice to 2 parts water) for approximately 15-20 minutes, or use a quick-cook method.
- 2Step 2
While rice cooks, slice pork tenderloin into 1-inch thick medallions. In a bowl, combine pork with 5 ml fish sauce, 5 ml cooking oil, minced garlic, and 2g sugar. Marinate for 5 minutes.
- 3Step 3
For the pineapple salsa, finely dice pineapple, bell pepper, and red onion. Roughly chop cilantro. In a small bowl, combine diced pineapple, bell pepper, red onion, and cilantro. Add juice from the lime, 10 ml fish sauce, 3g sugar, and finely minced chili. Stir to combine.
- 4Step 4
Heat a grill pan or outdoor grill to medium-high heat. Lightly brush pork medallions with remaining cooking oil (10ml).
- 5Step 5
Grill pork medallions for 3-4 minutes per side, or until cooked through and lightly charred. Internal temperature should reach 63°C (145°F).
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