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Recipe for rice vermicelli salad with grilled pork tenderloin

Karoline Boehm Goodnick for The Boston Globe/Globe Freelance

Serves 4


pounds (1 large or 2 small) pork tenderloin
½cup hot water
¼cup sugar
1large shallot, finely chopped (about ¼ cup)
Juice of 1 lime
¼cup Asian fish sauce
2tablespoons canola oil
1tablespoon soy sauce
2teaspoons toasted sesame oil
1teaspoon garlic chile paste, or to taste

1. Have on hand a 9-by-13-inch baking dish.

2. Cut the tenderloins crosswise into 3 pieces.

3. In a bowl, combine the water and sugar; stir to dissolve the sugar. Stir in the shallot, lime juice, fish sauce, canola oil, soy sauce, sesame oil, and chile paste until thoroughly combined.

4. Transfer 5 tablespoons of the dressing to the baking dish. Add the pork, turn well, and refrigerate for at least 30 minutes, or for up to 3 hours. (Reserve the remaining dressing for the salad bowls.)

5. Prepare a charcoal grill or turn a gas grill to medium-high heat. Grill the pork, turning occasionally, for 10 to 12 minutes, or until a meat thermometer inserted into the thickest part registers 140 degrees for pink meat; cook a few minutes longer to reach 145 degrees and more well-done meat. Let the pork rest for 5 minutes.



8ounces thin rice vermicelli (or rice sticks)
4large handfuls (about
3 ounces) baby salad greens or spinach, tough stems
2large carrots, grated
6radishes, trimmed and thinly sliced
½cup chopped fresh mint
cup chopped fresh basil
3scallions (green part only), sliced on a diagonal
¼cup roasted, salted peanuts, coarsely chopped
¼cup chopped fresh cilantro

1. Bring a large saucepan of water to a boil. Add the noodles and cook, stirring often, for 3 minutes or until they are tender but still have some bite. Drain into a colander and rinse with cool water until the water runs clear. Let sit in the colander to drain for about 30 minutes. Separate any clumps of noodles with your fingers.

2. Transfer the noodles to a bowl. Add half the remaining dressing and toss well. Divide the noodles among 4 large, shallow bowls.

3. Top with greens, carrots, radishes, mint, and basil. Spoon more dressing over each bowl.

4. Cut the pork on a diagonal into thick slices and add some to each bowl. Sprinkle with scallions, peanuts, and cilantro.
Lisa Zwirn