1 - 1 1/2lb.pork tenderloin, silverskin and any visible fat removed
For the pork tenderloin marinade:
4clovesgarlic, minced
2shallots, finely chopped
1/4cuplight brown sugar, packed
3Tablespoonsfish sauce
2Tablespoonssoy sauce
2Tablespoonsvegetable oil, plus more for brushing
Salt and freshly ground pepper
For the Vietnamese carrot sauce:
1/2cupfresh lime juice
2Tablespoonsfish sauce
3Tablespoonswhite granulated sugar
1/4 teaspoon salt
Freshly ground pepper
1/4cupwater
1Tablespooncarrot, grated
1teaspoonAsian chili garlic sauce
1clovegarlic, minced
For serving:
1headBoston lettuce, separated in to individual leaves
1/2English cucumber, thinly sliced
1/2cupred onion, thinly sliced
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Instructions
Prepare the pork: Remove any visible fat and silver skin from the pork tenderloin. Butterfly the pork tenderloin by cutting down the middle lengthwise almost all the way through, but not completely through and then unfolding open to be flat a long and wide shape. Set aside. In a shallow baking dish (such as a 9x13-inch baking dish), stir together the garlic, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 tsp. each of salt and pepper. Add the prepared pork tenderloin and toss to coat. Cover and refrigerate at least 2 hours or overnight.
Make the sauce: In a small bowl, whisk together the lime juice, fish sauce, granulated sugar, salt and several grinds of fresh pepper with 1/4 cup water. Stir in the grated carrot, chili sauce and garlic. Set aside.
To cook the pork: Preheat a BBQ grill to high or cook in the oven by setting your oven to broil and positioning a rack about 6 inches from the heat source. For the BBQ: Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. For the oven: Cover a baking sheet with aluminum foil and brush the foil with oil. Place pork onto baking sheet and broil until well browned and it reaches an internal temperature of approximately 150° Transfer pork to a cutting board and let rest for 5 minutes, then cut into thin strips. Arrange the pork and lettuce on a platter; set out your fixings in small bowls. Assemble the lettuce wraps and serve with the carrot sauce.