Careme

Instructions

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1. 1.

   Trim any silverskin from 12 oz pork tenderloin, then split it lengthwise into two long pieces of similar thickness. Season all over with 1/2 teaspoon table salt; the fish sauce in the marinade will supply additional seasoning.

2. 2.

   Peel and finely grate 3 garlic cloves. In a shallow bowl, combine the marinade ingredients:

   • 3 garlic cloves, finely grated
   • 2 teaspoons fish sauce
   • 1 tablespoon neutral oil
   • 2 teaspoons granulated sugar
   • 1/4 teaspoon ground black pepper

   Add the seasoned pork and turn to coat. Refrigerate for 15 minutes while preparing the other components.

3. 3.

   Preheat a grill to medium-high, about 425°F, leaving a cooler area available. Trim 12 oz zucchini and slice lengthwise into 1/2-inch-thick planks. Coat with 1 tablespoon neutral oil and 1/2 teaspoon table salt.

4. 4.

   While the pork marinates and the grill heats, rinse 2/3 cup dry jasmine rice and drain. Place in a small saucepan with 1 cup water and 1/4 teaspoon table salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

5. 5.

   Juice 1/2 lemon to obtain 1 tablespoon juice. In a small serving bowl, stir together the dipping sauce ingredients:

   • 1 tablespoon lemon juice
   • 1 teaspoon fish sauce
   • 1 teaspoon granulated sugar
   • 1 tablespoon warm water

   Stir until the sugar dissolves. Separately, pick and roughly tear the leaves from 1/4 oz fresh mint.

6. 6.

   Lift the pork from its marinade, letting excess drip off, and discard the used marinade. Grill for 8–12 minutes, turning every 3–4 minutes, until the center reaches 145°F. Move it to the cooler area if it browns too quickly. Transfer to a cutting board and rest for 5 minutes.

7. 7.

   Grill the zucchini alongside the pork for 3–4 minutes per side, until marked and just tender. Transfer to a platter as each piece finishes.

8. 8.

   Slice the rested pork across the grain. Divide the rice, grilled zucchini, and pork between two plates. Scatter with the mint and serve the dipping sauce alongside for spooning over each bite.

Want more detail? See the temperature guide.