Grilled Lemongrass Pork Tenderloin

Ingredients

• 2 Garlic Cloves
• 3 Persian Cucumbers
• 1 Lime
• 8 oz Carrot
• 1 Red Fresno Chile
• 1 Pork Tenderloin
• 1 Tbsp. Lemongrass Puree
• 1 fl. oz. Worcestershire Sauce
• 1 oz Light Brown Sugar
• 1 ½ fl. oz. Seasoned Rice Vinegar
• Olive Oil
• Salt Pepper
• cucumber slices. Don’t worry if they fall apart. Zest
• and halve lime. Quarter one half and juice remaining
• shave into long, thin ribbons. Mince two carrot
• ribbons. Stem, seed, and mince Fresno chile.

Instructions

1. 1

   Grilled Lemongrass Pork Tenderloin: with crushed cucumber salad and spicy dipping sauce 3 Persian Cucumbers 1 Red Fresno Chile 1 Pork Tenderloin 1 Tbsp. Lemongrass Puree 1 fl. oz. Worcestershire Sauce 1 oz. Light Brown Sugar 1 ½ fl. oz. Seasoned Rice Vinegar

2. 2

   Cook Within: Impress your diners (and yourself) by getting pro-looking crosshatch marks on grilled meats. Imagine your grill is a clock and place meat on grill so tip points at 10 o’clock. After 2-3 minutes, rotate so tip points at 2, and cook another 2-3 minutes. Repeat on second side. This enhances presentation, allows meat to cook evenly, and gets great char flavor. There seems to be thousands of uses for lemongrass, from insect repellant to anti-anxiety tea, but we’ve got one more for you: history preservation. Lemongrass is used to preserve ancient Indian manuscripts made from palm

3. 3

   Mince garlic. Trim cucumbers and slice into ½”: rounds. Using a small pot or pan, gently smash cucumber slices. Don’t worry if they fall apart. Zest and halve lime. Quarter one half and juice remaining half. Trim ends off carrot, peel, and using peeler, shave into long, thin ribbons. Mince two carrot ribbons. Stem, seed, and mince Fresno chile.

4. 4

   Grill the Pork: Heat an outdoor grill or grill pan to high heat. Once and add pork slices. Grill until pork is charred and reaches a minimum internal temperature of 145 degrees, 3 minutes per side. Remove pork from grill and let rest 5 minutes before serving. If you don’t have broil under high heat until charred on both sides, 4-5 minutes per side.

5. 5

   Marinate the Pork: Rinse pork tenderloin and pat dry. On a separate cutting board, slice tenderloin into eight equal-sized pieces. Lay pork slices on work surface, cover with plastic wrap, and pound with a meat mallet or small pan until ⅓” thick. Combine pork, half the lemongrass, half the garlic, half the Worcestershire, half the brown sugar, 1 tsp. lime zest, 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper in marinade and marinate 5 minutes.

6. 6

   Combine cucumber, carrot ribbons, 1 Tbsp. dipping: sauce (reserve remaining for dipping), and 1 tsp. olive taste with salt and pepper.

7. 7

   Combine remaining lemongrass, remaining garlic,: remaining Worcestershire, remaining brown sugar, seasoned rice vinegar, 1 tsp. lime juice, 2 Tbsp. water, minced carrot, and Fresno chile (to taste) in

8. 8

   Plate the Dish: Place salad on plate and arrange charred pork next to salad. Serve dipping sauce on the side. Sauce can be used for dipping both pork and salad, or simply splashed over both to taste. Garnish dish with lime this recipe. If using regular table salt, reduce measured amounts by half. garlic, Worcestershire, and brown sugar are used twice. Half of each are used in marinade and remaining is used in dipping sauce. twice. Minced carrot is added to dipping sauce and carrot ribbons are added to salad. adds heat comparable to fresh jalapeño. Use to taste or omit to suit your spice preference. Be sure to wash hands and cutting board after prepping. used twice. 1 Tbsp. is used as salad dressing and remaining is served on side. the recipe before you start–we promise it will be time

9. 9

   Mince garlic. Trim cucumbers and slice into ½”