Pork fillet, or tenderloin, contains about as little fat and cholesterol as chicken. Available now in most supermarkets, it is tender and moist. In this recipe, the pork is marinated in honey, jalapeño peppers, andnuoc mam,the fish sauce of the Vietnamese, then grilled.
Ingredients
Marinade:
Step 1
Place all the marinade ingredients in the bowl of a food processor and process until pureed. Pour the marinade into a plastic food bag, and add the trimmed pork fillet. Seal the bag tightly, and shake it until the meat is well coated with the marinade. Refrigerate for at least 2 and up to 8 hours.
Step 2
About 30 minutes before cooking time, heat a grill until it is hot. Preheat the oven to 200 degrees.
Step 3
Remove the pork fillet from the marinade, and reserve the marinade in an ovenproof skillet or metal gratin dish. Sprinkle the fillet with the oil, and place it on the hot grill. Cook, covered, about 6 minutes, then turn the fillet over. Cook, covered, for 6 minutes on the second side, until the meat is nicely grilled on all sides.
Step 4
Bring the reserved marinade to a boil on top of the stove. Return the meat to the marinade and place it in the 200-degree oven for at least 10 minutes but as long as 40 minutes to rest. Slice the fillet, and serve with some of the juices.
Leave a Review
Reviews (10)
Back to TopThis was delicious. It is subtle, but flavorful with just a little zing. Definitely double the marinade. It's winter, so grilling wasn't a option. After marinating, I seared the tenderloin on all sides and then roasted it in a 425 oven for 30 minutes. Perfect! The marinade chars up and caramelizes a bit which is awesome. After boiling the marinade, I basted the tenderloin with a little extra in the last 10 minutes of cooking then added the rest to some bok choy while it was stir frying. Just an excellent weekday meal.
lemayhem
Baltimore, MD
1/23/2014
needed more than 6 miniutes per side to ensure pork properly cooked and make at least twice the amount of marinade. That said, the final product was excellent and the left overs, cold the next day, were just as good.
emcgirr
Abu Dhabi
5/30/2010
不要在怒c mam -- it blends in with the other ingredients. I chose this recipe because of its short marinade time. After only 2.5 hrs. the meat had taken on a good rich taste. I used rib loin center cuts, about 3/4 " thick, rather than a tenderloin. I do not think this recipe as it stands would be sufficient for a tenderloin -- I would at the very least double it. Next time I may try this as a satay and serve it with a dipping sauce.
marilyn
NY, NY
7/11/2006
ok. yummy!!!!! double the marinade. what a unique flavour. ive already made it about 20 times.
tk
amsterdam
12/12/2005
This one's pretty bad and not worth the effort. I found the meat had no interesting flavour even after being marinated for a day. I prefer something with more sauce.
Anonymous
Calgary, AB
4/13/2005
if it wasnt for the fact i am in love with Claudine i would not have tried this recipe. It is good but a little confusing but good and i will make it for her if she comes to Dallas LOL
Jim
Dallas Texas
6/1/2003
You are not boiling the marinade to reduce it, you are boiling it to kill off any bacteria that is in it as a result of its contact with the raw meat. You only need to boil it for a couple of minutes to make it safe for consumption.
Tom Wilson
New Jersey
5/8/2003
This tasted good, but the recipe makes no sense. How do you "boil down" a marinade that has only 3 Tbsp of liquid? I cooked it, then moistened it. I just think this needs a little more work.
Anonymous
Effingham NH
7/6/2002
An excellent recipe. The nuoc cham doesn't quite taste like the kind I've gotten at Vietnamese restaurants, but it was a very good marinade. Perhaps I'll add more sugar next time. I used boneless pork chops, marinaded for just about an hour, cooked them in my grill pan and I was very satisfied with the results.
Sean
the Nation's Capital
1/26/2001
An excellent recipe. The nuoc cham doesn't quite taste like the kind I've gotten at Vietnamese restaurants, but it was a very good marinade. Perhaps I'll add more sugar next time. I used boneless pork chops, marinaded for just about an hour, cooked them in my grill pan and I was very satisfied with the results.
Sean
the Nation's Capital
1/26/2001
An excellent recipe. The nuoc cham doesn't quite taste like the kind I've gotten at Vietnamese restaurants, but it was a very good marinade. Perhaps I'll add more sugar next time. I used boneless pork chops, marinaded for just about an hour, cooked them in my grill pan and I was very satisfied with the results.
Sean
the Nation's Capital
1/26/2001
good food, easy to cook.
Anonymous
los angeles,CA
2/20/1999
