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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