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Tenderloin in the Honey Mustard Matrix

Vietnamese-Style Braised Pork Tenderloin with Honey, Mustard, and Pickled Veggies over Steamed Rice

1 hour 15 minutes
Serves 4
DinnerVietnameseGluten-freeDairy-freeNut-freeSoy-free
Herb's take

Vietnamese home cooks are masters at balancing sweet, savory, sour, and spicy. This dish shows you how a humble pork tenderloin transforms with a gentle braise in honey, mustard, and fish sauce, finished with crunchy pickled veggies for contrast.

Equipment needed
  • Dutch oven or heavy-bottomed pot

Ingredients

Yield
4

Instructions

  1. 01
    Rinse the Jasmine rice under cold running water until the water runs mostly clear. Cook according to package directions. Fluff and keep warm.
  2. 02
    In a bowl, toss the carrot and daikon with 2 tablespoons sugar, 1/2 teaspoon kosher salt, and 1/3 cup rice vinegar. Let sit at room temperature for at least 30 minutes, stirring occasionally.
  3. 03
    Pat the pork tenderloin dry and season all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
  4. 04
    Heat the neutral oil in a Dutch oven or heavy-bottomed pot over medium-high. Sear the pork on all sides until golden brown, about 6 minutes total. Transfer to a plate.
  5. 05
    Lower heat to medium. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the garlic and cook another 30 seconds until fragrant.
  6. 06
    Stir in the honey and mustard. Let bubble for 30 seconds, then splash in the fish sauce and 2 teaspoons rice vinegar. Stir well to combine.
  7. 07
    Return the pork to the pot. Add 3/4 cup water, scraping any browned bits from the bottom.
  8. 08
    Bring to a simmer, then cover and reduce heat to low. Braise for 35 to 40 minutes, turning the pork once halfway through, until just cooked through (internal temp 145°F).
  9. 09
    Remove the lid and let the sauce simmer uncovered for 6 to 8 minutes until glossy and slightly thickened, spooning sauce over the pork occasionally.
  10. 10
    Transfer pork to a cutting board and let rest 8 minutes before slicing.
  11. 11
    Slice the pork into 1/2-inch rounds, return to the pot, and turn to coat in the sauce.
  12. 12
    Drain the pickled carrot and daikon.
  13. 13
    To serve, mound Jasmine rice in bowls. Arrange slices of glazed pork over the rice. Spoon extra sauce over the top. Add pickled veggies alongside, and garnish with cilantro and sliced Thai chile if using.

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