Vietnamese Grilled Pork Tenderloin Skewers

vietnamese pork tenderloin

Meat | June 19, 2017 | By

This weekend was definitely ideal for grillin’! Oh, the aromas of so many BBQs fired up all over the neighborhood! Just had to whip up something with an Asian flair that we could serve our guests, so why not Vietnamese Grilled Pork Tenderloin Skewers? The marinade gives such amazing flavor to the pork (you can also substitute chicken or shrimp with this recipe) with hints of fresh ginger, garlic, and lemongrass. The pork is super tender when grilled and took no time at all to cook through. Serve these skewers with a side of our delicious Spicy Kale & Fennel Salad, which pairs so well with this recipe! All that’s left is a tall mug of brewskie and you’ve got yourself a great summer meal!

vietnamese pork tenderloinThese super flavorful Vietnamese pork tenderloin skewers are so easy to prepare!

Vietnamese Pork TenderloinVietnamese pork tenderloin skewers cook in only 15 minutes on the grill. Serve with a side of our Spicy Kale & Fennel Salad

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Vietnamese Grilled Pork Tenderloin Skewers
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lemongrass, finely chopped (white parts only), or 1 tablespoon jarred lemongrass
  • 2 tablespoons shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • ¼ cup canola oil
  • 2 tablespoons water
  • ¼ teaspoon red pepper flakes
  • 2 tablespoon fresh cilantro, chopped (divided)
  • 1 large pork tenderloin, trimmed of silver skin and fat, and cut into bite-sized pieces
Instructions
  1. For the marinade, place all ingredients up to pork tenderloin into mixing bowl and whisk to combine. Set aside a small portion of the marinade. Place the marinade in a large sealed bag and add the pork. Marinate at least one hour or more in the refrigerator.
  2. Remove the pork from the refrigerator and thread the pork onto wooden skewers that have been soaked in water for at least 30 minutes (this prevents the skewers from burning on the grill).
  3. Grill the pork skewers on medium high heat for 15 minutes, turning frequently. Meanwhile, place the reserved marinade in a small sauce pot and heat. Drizzle over skewers when ready to serve. Sprinkle with remaining cilantro.
  4. Serve with a side of Spicy Kale & Fennel Salad.
Notes
Adapted from: Salt & Lavender

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Sweet and Spicy Chilled Carrot Soup

cold carrot soup

Chilled soup is perfect for the spring weather! This sweet and spicy chilled carrot soup will make your tastebuds explode with happiness! It’s flavored with tangy ginger, a little spice from red curry paste and red pepper flakes, lemongrass, and the all-important coconut milk for creaminess! Make it vegetarian by substituting the chicken broth for veggie broth. We topped this soup with toasted pumpkin seeds with a hint of sriracha powder and toasted coconut flakes for a nice crunch combo. It’s simple and delicious, but packed with all healthy things!

cold carrot soupSweet and spicy, this chilled carrot soup is flavored with curry, ginger, lemongrass, and creamy coconut milk!

toasted pumpkin seedsGarnish the soup with toasted raw pumpkin seeds with a sprinkle of sriracha seasoning!

Sweet and Spicy Chilled Carrot Soup
 
Author:
Serves: 6
Ingredients
  • 1 tablespoon canola oil
  • 2 large cloves garlic, minced
  • 1 large onion, chopped
  • 6 large carrots, peeled and finely chopped
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Thai red curry paste
  • 3 cups low-fat chicken broth (or vegetable broth)
  • 1 can light coconut milk (or full-fat coconut milk)
  • 1 tablespoon brown sugar
  • 2 lemongrass stalks, outer layer removed, cut in half, and pounded with a meat mallet
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • Juice from 1 lime
  • Sriracha toasted pumpkin seeds for topping
  • Toasted coconut flakes for topping
Instructions
  1. Heat the canola oil over a heavy stock pot over medium-high heat. Sauté the garlic and onion until translucent, about 5 minutes. Add the carrots to the pot and continue to sauté until carrots begin to soften, about 5 more minutes. Add in the ginger, soy sauce, curry paste, chicken broth, and coconut milk. Stir together until well-combined. Toss in the lemongrass, red pepper flakes, and salt. Bring to a boil. Add in the lime juice and lower to a simmer. Cover and cook for 20 minutes. Remove the pot from the heat and discard lemongrass stalks from the soup using a slotted spoon or kitchen tongs. Use an immersion blender (or blender) to puree the soup until smooth. Let cool completely before placing in the refrigerator or serving room temperature. Top the soup with sriracha toasted pumpkin seeds and toasted coconut flakes.
  2. To make the toasted sriracha pumpkin seeds:
  3. Preheat oven to 375 degrees. Place 1 cup of raw pumpkins seeds in a single layer on a baking sheet. Spray the pumpkin seeds with cooking spray. Sprinkle with salt and 1 teaspoon of sriracha seasoning. Toss well to coat. Bake for 7-10 minutes or until browned and toasted. Let cool.
  4. To make the toasted coconut flakes:
  5. Dry toast the coconut flakes in a pan on a low heat on the stove until lightly browned.
Notes
Adapted from: thefullhelping.com

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Coconut Curry Tofu and Shrimp

coconut curry soup

Who doesn’t love a good bowl of coconut curry tofu and shrimp, am I right?  Damien, my right hand man, treated me and my husband to this recipe recently which was so yum! It’s full of veggies and shrimp, and flavored with the goodness of curry, lemon grass, hot chili paste, and coconut milk. I combine light coconut milk with regular to make it a bit healthier. Or, you can use coconut cream which is a richer stock, but adds more calories. You can also top this dish with hard boiled eggs for extra protein. I’m a tofu freak so I use these soybean cakes in everything! Make sure to use the extra firm tofu so it doesn’t fall apart. Trader Joe’s is my go-to for dense tofu. You’ll find it in the dairy section. Treat yourself to this recipe full of yumminess tonight!

Trader Joe’s Super Firm Tofu is the best product for this dish! Won’t fall apart!

Trader Joe's Super Firm Tofu

Rich and hearty, this curry tofu and shrimp bowl is absolutely delish for entertaining!

coconut curry tofu and shrimp

Coconut Curry Tofu and Shrimp
 
Author:
Serves: 4-6
Ingredients
  • 2 tablespoons canola or coconut oil
  • 2 cloves garlic, chopped
  • 8 shallots, cut into thin rings
  • 6 lemon grass stalks, pounded and cut into 1½ inch long pieces
  • 2 tablespoons dried shrimp paste
  • 4 tablespoons red curry paste
  • 2 tablespoons sambal oelek
  • 2 carrots, peeled and sliced
  • 1 turnip, peeled and cut into strips
  • 1 small green cabbage, sliced
  • 2 baked extra firm tofu blocks, cut into large cubes
  • 6 cups coconut milk
  • 2 cup water
  • 2 pounds shrimp, peeled and deveined
  • 4 hard boiled eggs, cut in half
  • Fresh cilantro
Instructions
  1. In a large stock pot, sauté the garlic and shallots with oil until golden brown. Add in lemon grass, dried shrimp paste, red curry paste, and sambal oelek. Cook for 5 minutes, then add in the carrots, turnips, green cabbage, and tofu cubes. Continue to cook for another 5 minutes. Stir in the coconut milk and water. Once ingredients are well-combined, bring to a boil, lower to a simmer, cover and cook for about 15 to 20 minutes. Toss in the shrimp and cook until pink, about 2 minutes. Top with hard boiled eggs when serving. Optional: serve with steamed rice and garnish with fresh cilantro.
  2. To bake the tofu: Place entire blocks of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool before cubing.

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