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Herb Your Enthusiasm

Pan-Seared Pork Tenderloin Medallions with Aromatic Herbs, Lemongrass, Nước Chấm, Cucumber, and Rice Noodles

40 minutes
Serves 4
DinnerVietnameseGluten-freeDairy-freeNut-freeSoy-free
Herb's take

Vietnamese cuisine is a playground for fresh herbs and bright flavors, and here, pork tenderloin gets the royal botanical treatment. You’ll learn the secret to juicy pan-seared medallions and why finishing with herbs off-heat makes all the difference.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of water to a boil. Cook the rice noodles according to package instructions until just tender, then drain and rinse under cold water. Set aside.
  2. 02
    Slice the pork tenderloin into 1-inch medallions. Pat them dry with paper towels.
  3. 03
    In a small bowl, combine 2 tablespoons fish sauce, 1 tablespoon sugar, juice of 1 lime, 2 minced garlic cloves, and half the sliced chili. Whisk to dissolve sugar and set aside as the pork marinade.
  4. 04
    Add pork medallions to the marinade, toss to coat, and let sit for 15 minutes.
  5. 05
    Meanwhile, in another bowl, whisk together 1 tablespoon fish sauce, 1 tablespoon sugar, juice of 1 lime, remaining garlic, remaining sliced chili, and 2 tablespoons water. This is your nước chấm dipping sauce.
  6. 06
    Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
  7. 07
    Remove pork from marinade (discard marinade), and sprinkle the medallions evenly with black pepper.
  8. 08
    Sear pork medallions in a single layer (work in batches if needed) for about 2-3 minutes per side, until golden brown and just cooked through. Transfer to a plate.
  9. 09
    Reduce heat to medium. Add remaining 1 tablespoon oil to the pan along with the minced lemongrass and half the scallions. Stir-fry until fragrant, about 1 minute.
  10. 10
    Return pork medallions to the pan, tossing quickly to coat with the lemongrass and scallions, then remove from heat.
  11. 11
    Toss sliced cucumber with a pinch of salt in a small bowl and let sit for 5 minutes, then drain any liquid off.
  12. 12
    To serve, divide noodles among four bowls. Arrange pork medallions on top. Scatter with Vietnamese coriander, Thai basil, remaining scallions, and cucumber slices.
  13. 13
    Serve with nước chấm on the side for drizzling or dipping.

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