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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the sugar, green onions, garlic, lime juice, fish sauce and salt in a large bowl. | 2. Add the tenderloins, making sure they are coated with the marinade. | 3. Let sit in the fridge for as short as 4 hours, as long as 24 hours, turning when you can. | 4. Heat grill or broiler in your oven. But the outdoor grill is best. | 5. My brother's trick to grill these is to put them on the grill, on medium heat, and cover for 7 minutes, not disturbing them. Then turn over for 6 minutes. And then turn off the grill and let rest for 5. | 6. With my propane grill, I do them for 8,7,6. You want a bit of pink showing in the middle but almost all white. | 7. I love to eat these with a thai sweet and hot sauce, kids love them with plum sauce, and some just like them as is. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	2			1088.0025	0.0	187.2271	32.0054
sugar	1/3	cup		268.66	67.1987	0.0	0.0
green onion	1/3	cup	sliced	6.39	1.3585	0.2296	0.1112
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.