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Roasted Pork Tenderloin with Fish Sauce Caramel
  • SERVES:4
  • PREP: 10 minutes
  • TOTAL TIME: 45 minutes

Not like the caramel you put on ice cream—a savory Vietnamese sauce that reminds me of Japanese teriyaki.

  • ½ cup packed brown sugar
  • ¼ cup fish sauce, preferably Red Boat brand
  • 3 tablespoons unseasoned rice vinegar 
  • ¼ cup water 
  • 1 tablespoon grated garlic
  • 2 teaspoons grated ginger
  • 1 teaspoon freshly ground black pepper 
  • 2 Thai chiles or serrano chiles, thinly sliced 
  • 1 tablespoon canola oil 
  • 1 to 1 ½-pound piece pork tenderloin
  • 2 medium shallots, thinly sliced 
  • 6 cilantro sprigs, for garnish
  • Cooked white rice, for serving

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