Ingredients

The following ingredients have 2 Servings
  • 1 lb pork tenderloin
  • 4 cloves garlic (minced)
  • 2 shallots (finely chopped)
  • 1/4 cup light brown sugar (packed)
  • 3 Tbsp fish sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp vegetable oil (plus more for brushing)
  • Salt and freshly ground pepper
  • 1/2 cup fresh lime juice
  • 2 Tbsp fish sauce
  • 3 Tbsp white granulated sugar
  • Salt and freshly ground pepper
  • 1 Tbsp carrot (grated)
  • 1 tsp Asian chili sauce, (such as sambal oelek)
  • 1 clove garlic (minced)
  • 1/4 cup water
  • 1 head Boston lettuce (separated in to individual leaves)
  • 1/2 English cucumber (thinly sliced)
  • 1/2 cup red onion (thinly sliced)

Instruction

  • Prepare the pork: In a long, shallow baking dish (such as a 9x13-inch baking dish), stir together the garlic, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 tsp. each of salt and pepper. Add the prepared pork tenderloin and toss to coat. Cover and refrigerate 2 hours or overnight.
  • Make the sauce: In a small bowl, whisk together the lime juice, fish sauce, granulated sugar, 1/2 tsp. salt and several grinds of fresh pepper with 1/4 cup water. Stir in the grated carrot, chile sauce and garlic. Set aside.
  • To cook pork: Preheat a BBQ grill to high or cook in the oven by setting your oven to broil and positioning a rack about 6 inches from the heat source. For the BBQ: Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. For the oven: Cover a baking sheet with aluminum foil and brush the foil with oil. Place pork onto baking sheet and broil until well browned and it reaches an internal temperature of approximately 150° Transfer pork to a cutting board and let rest for 5 minutes, then cut into thin strips. Arrange the pork and lettuce on a platter; set out your fixings in small bowls. Assemble the lettuce wraps and serve with the carrot sauce.