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Ingredients

Meat & Marinade

• 1 Pkg Pork Tenderloin
• 2 Shallots, roughly chopped (you can use 1/2 small red onion)
• 1 T Lemongrass Paste
• 1/3 C Soy Sauce
• 3 T Lime Juice
• 3 T Pure Maple Syrup
• 2 T Brown Sugar
• 1 T Minced Ginger
• 5 Garlic Cloves, minced
• 1 T Toasted Sesame Oil
• 1 T Vegetable Oil
• 1 T Siracha
• 1 tsp Ground Coriander
• 1 tsp Chinese 5 Spice

Pickled Vegetables

• 1/2 C Rice Vinegar
• 1/2 C Water
• 2 T Sugar
• 1 tsp Salt
• 1 C Matchstick Carrots
• 1 C Sliced Cucumber

Toppings

• Sliced Jalapenos
• Cilantro Leaves

Chili Garlic Mayonnaise

• 3/4 C Mayonnaise (Japanese or Dukes)
• 2 tsp Chili Garlic Sauce

Instructions

• Add all of the marinade into a blender and blend until combined. Reserve 3-4 T and store in the fridge.
• Slice Pork Tenderloin into 1/4 inch slices
• Cover with plastic wrap and pound with a meat mallet to about 1/8 inch thick.
• Put pork into a plastic zipper back and pour remaining marinade into the bag and seal. Move pork around until fully coated in marinade. Store in fridge overnight.
• For the Pickled veggies
  • Add vinegar, water, sugar and salt to a microwave safe dish and microwave until boiling, about 60 seconds.
  • Whisk to dissolve sugar and salt.
  • Add the veggies to a mason jar or sealable bowl.
  • Pour vinegar mixture over the veggies and use a spoon to push the veggies down until fully submerged in the juice.
  • Wait about 10 minutes and push them down again. Then store in the fridge overnight.
• For the mayonnaise – Mix mayo and chili garlic sauce until completely combined.
• Cooking the pork –
  • Grill – Grill on each side for about 2 minutes.
  • Pan – Add a bit of oil to coat the bottom of the pan. Heat the pan. Cook pork on each side for 1-2 minute on each side. Cook in batches to not crowd the pan.
• Serving Options
  • Over Rice
    • Slice the pork into strips and toss in the reserved marinade. Add rice to a bowl, top with Pork, then mayo mix, then pickled veggies and finally the sliced jalapeno and cilantro.
  • Sandwich
    • Slice a crusty baguette and toast in the oven. Spoon the mayo on the bottom slice. Add a layer of port, drizzle some of the reserved marinade. Top with pickled veggies, jalapeno and cilantro. Add the top bun.
  • Noodle Bowl
    • Slice the pork into strips and toss in the reserved marinade. Add your preferred noodle (rice noodle, ramen, spaghetti, etc) to a bowl, top with Pork, then mayo mix, then pickled veggies and finally the sliced jalapeno and cilantro.

Notes

I know there is a lot to this recipe, ingredients, steps, options to serve. It is totally worth it, in my opinion. I don’t do this all the time, but I absolutely love these flavors.