with crushed cucumber salad and spicy dipping sauce
Prep & Cook Time:30-40 min.
Cook Within:6 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Grill Pan or Outdoor Grill
Before You Cook
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.
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.
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.
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.
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.
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.
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