Description
These Vietnamese Lemongrass Pork Tenderloin Skewers are a flavorful and aromatic dish perfect for grilling. Marinated in a mixture of fresh lemongrass, shallot, garlic, and authentic Asian sauces, the tender pork pieces are skewered and grilled to juicy perfection. Ideal as a quick yet impressive meal, these skewers balance savory, sweet, and tangy notes, embodying the essence of Vietnamese cuisine.
Ingredients
Scale
Marinade and Meat
- 3 tablespoons fresh lemongrass, chopped finely
- 1 tablespoon shallot, chopped finely
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1/2 tablespoon soy sauce
- 1/2 cup olive oil
- 1 large pork tenderloin, cut into bite-size pieces
Instructions
- Prepare the marinade: In a large Ziploc bag, combine fresh lemongrass, chopped shallot, minced garlic, brown sugar, fish sauce, soy sauce, and olive oil. Add the cut pork tenderloin pieces, seal the bag, and massage to coat the meat evenly. Refrigerate to marinate for at least 1 hour or up to overnight for the best flavor.
- Soak skewers: If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning and splintering during cooking.
- Preheat grill: Heat your grill to high heat, ensuring it is clean and ready for cooking.
- Skewer the pork: Thread the marinated pork pieces onto the soaked skewers evenly, making sure to leave a little space between pieces for even cooking.
- Grill the skewers: Reduce the grill heat to medium-high, place the skewers on the grill, and cook for approximately 15 minutes total. Turn the skewers every few minutes to ensure even cooking and a nice char on all sides. The pork should be cooked through and juicy.
- Serve: Once cooked, remove the skewers from the grill and serve immediately with your favorite sides.
Notes
- Marinating the pork overnight enhances the flavor and tenderness.
- Wooden skewers should always be soaked to prevent burning on the grill.
- You can use metal skewers as an alternative to avoid soaking.
- Monitor the pork as it grills to avoid overcooking and drying out the meat.
- Serve with steamed rice, fresh herbs, or a dipping sauce like nuoc cham for an authentic Vietnamese experience.
