Grilled Pork Tenderloin
16. Choose a lean pork cut. Not all parts of the hog are fat bombs. Go with grill-friendly tenderloin: It's a leaner cut than pork loin chops, saving
you as much as 3g sat fat per serving.
17. But tenderloin is extremely mild-tasting. So this Vietnamese-style dish pairs it with big, strong flavors: salty, umami-rich soy and fish sauces, peppery ginger, tangy rice vinegar, and fiery Thai chile.
18. Slice meat into thin medallions before marinating it. This increases the surface area for the marinade to coat and helps the flavorings fully permeate the pork.
19. Thread the meat onto skewers so it's easier to handle on the grill. Then, cook over very high heat; it's how you get those delicious crispy, blackened bits on the edges of the meat, just like the Saigon street vendors do.
20. Pack the pork up in lettuce wraps loaded with fresh, crisp veggies, fragrant herbs, and crunchy peanuts: It's the perfect setup for a casual, serve-yourself kind of gathering.
View Recipe: Vietnamese Pork Tenderloin