Grilled Lemongrass Pork Tenderloin

with crushed cucumber salad and spicy dipping sauce

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Fish, Wheat, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

"Fresh", "bright", and "explosion of flavor" are just a handful of the adjectives and phrases that describe this low-cal, low carb festival of riches. Pork tenderloin is sliced and pounded thin, then marinated in a lip-licking combination of brown sugar, lemongrass, Worchestershire, and garlic. (These flavors also help make up the dipping sauce; the combination is so good, we gave it to you twice!) Served with a crisp cucumber and carrot salad, you'll feel fresh and bright yourself, not to mention happily full, after this meal.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 3 Persian Cucumbers
  • 1 Lime
  • 8 oz. Carrot
  • 1 Red Fresno Chile
  • 1 Pork Tenderloin
  • 1 Tbsp. Lemongrass Puree
  • Info
    1 fl. oz. Worcestershire Sauce
  • 1 oz. Light Brown Sugar
  • 1½ fl. oz. Seasoned Rice Vinegar
  • Nutrition (per serving)

  • Calories
    413
  • Carbohydrates
    30g
  • Fat
    15g
  • Protein
    43g
  • Sodium
    276mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Small Bowl
  • 1 Grill Pan or Outdoor Grill

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Trim cucumbers and slice into ½” rounds. Using a small pot or pan, gently smash cucumber slices. Don't worry if they fall apart. Zest and halve lime. Quarter one half and juice remaining half. Trim ends off carrot, peel, and using peeler, shave into long, thin ribbons. Mince two carrot ribbons. Stem, seed, and mince Fresno chile.

  • Step 2 - Marinate the Pork
    2

    Marinate the Pork

    Rinse pork tenderloin and pat dry. On a separate cutting board, slice tenderloin into eight equal-sized pieces. Lay pork slices on work surface, cover with plastic wrap, and pound with a meat mallet or small pan until ⅓” thick. Combine pork, half the lemongrass, half the garlic, half the Worcestershire, half the brown sugar, 1 tsp. lime zest, 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper in a large mixing bowl. Rub pork thoroughly with marinade and marinate 5 minutes.

  • Step 3 - Make the Dipping Sauce
    3

    Make the Dipping Sauce

    Combine remaining lemongrass, remaining garlic, remaining Worcestershire, remaining brown sugar, seasoned rice vinegar, 1 tsp. lime juice, 2 Tbsp. water, minced carrot, and Fresno chile (to taste) in a small bowl. Season to taste with salt and pepper.

  • Step 4 - Grill the Pork
    4

    Grill the Pork

    Heat an outdoor grill or grill pan to high heat. Once grill is very hot, lightly coat with cooking spray and add pork slices. Grill until pork is charred and reaches a minimum internal temperature of 145 degrees, 3 minutes per side. Remove pork from grill and let rest 5 minutes before serving. If you don't have a grill pan or grill, place pork on a foiled baking sheet and broil under high heat until charred on both sides, 4-5 minutes per side.

  • Step 5 - Make the Salad
    5

    Make the Salad

    Combine cucumber, carrot ribbons, 1 Tbsp. dipping sauce (reserve remaining for dipping), and 1 tsp. olive oil in a medium mixing bowl. Toss and season to taste with salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place salad on plate and arrange charred pork next to salad. Serve dipping sauce on the side. Sauce can be used for dipping both pork and salad, or simply splashed over both to taste. Garnish dish with lime quarters.