Vietnamese Bun with Barbecue Pork Tenderloin

I basically made this Cooking Light recipe, but served the salad with nuoc cham rather than reserved marinade (plus I added some mint). So delicious and actually pretty healthy.


5 teaspoons dark sesame oil, divided

2 tablespoons lower-sodium soy sauce

1 1/2 tablespoons sambal oelek (ground fresh chile paste) – I subbed sriracha

1 tablespoon brown sugar

6 garlic cloves, chopped

1 large shallot, chopped

1 pork tenderloin (about a pound)

Cooking spray 

6 ounces uncooked rice vermicelli

2 cups sliced romaine lettuce 

1 cup thinly sliced cucumber 

1/2 cup julienne-cut carrot 

2 tablespoons chopped dry-roasted, unsalted peanuts

some chopped mint

nuoc cham (enough to dress four salads)

lime wedges for serving

Combine 1 tablespoon sesame oil and next 5 ingredients (through shallot) in a mini food processor; process until smooth (I forgot this step and just marinated pork with unblended ingredients). Place pork in a large zip-top plastic bag. Marinate pork in refrigerator 1 hour, turning after 30 minutes.

Preheat oven to 450°.

Remove pork from bag; discard remaining marinade. Place pork on a broiler pan coated with cooking spray. Cook 25 minutes or until a ther­mometer inserted in thickest portion registers 140°. Let pork stand 10 minutes; thinly slice.

Cook noodles according to the package directions; drain and toss with remaining 2 teaspoons sesame oil. Divide noodles evenly among 4 bowls, and top each serving with 1/2 cup lettuce, 1/4 cup cucumber, and 2 tablespoons carrot and 1/4 nuoc cham. Divide pork slices evenly among bowls; top each serving with 1 1/2 teaspoons chopped peanuts and 1 lime wedge.


Leave a comment

Filed under pork dishes, salads

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s