Tested till perfect Lemongrass Pork Tenderloin With Stir-Fried Quinoa
Lemongrass Pork Tenderloin With Stir-Fry Quinoa
Photography by Joe Kim/TC Media

Lemongrass Pork Tenderloin With Stir-Fried Quinoa

White rice and fatty pork chops are replaced with protein-packed quinoa and lean pork tenderloin in this twist on a Vietnamese favourite. Daikon radish has a very pungent aroma, but its crunchy sweetness works well when pickled. If it's not your thing, you can substitute the same amount of carrot. This recipe is a great way to use up leftover quinoa; if you don't have any on hand, make it ahead and spread it out on a large rimmed baking sheet to cool quickly.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: February 2013

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Total time 2 hours 45 minutes
  • Portion size 6 servings


  • 1 1lemongrass stalk
  • 2 2green oniongreen onions, sliced
  • 2 2cloves garlic
  • 1 tbsp 1tbsppacked brown sugar
  • 1 tbsp 1tbspfish sauce
  • 1 tbsp 1tbspunseasoned rice vinegar
  • 1 lb 1lbpork tenderloinpork tenderloins
  • 1 tsp 1tspvegetable oil

Stir-Fried Quinoa:

  • 1 tbsp 1tbspvegetable oil
  • 3 3cloves garlic, minced
  • 1 tsp 1tspminced fresh ginger
  • 1 tsp 1tspground coriander
  • 8 cups 8cupssliced Swiss chard leafSwiss chard leaves, and stems (about 1 bunch)
  • 3 cups 3cupscold cooked quinoa, (about 1 cup uncooked)
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper

Pickled Radish Salad:

  • 2 tbsp 2tbspunseasoned rice vinegar
  • 1 tsp 1tspgranulated sugar
  • 1 pinch 1pinchsalt
  • 1 cup 1cupjulienned carrot
  • 1 cup 1cupjulienned daikon radish
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Trim dry ends off lemongrass and discard tough outer leaves; slice lemongrass. In blender, pur?e lemongrass, green onions, garlic, 1/4 cup water, brown sugar, fish sauce and vinegar to form thin paste.

Trim any fat or silverskin off pork; place pork in shallow dish. Pour lemongrass mixture over top, turning to coat; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Pickled Radish Salad: Meanwhile, in bowl, whisk together vinegar, sugar and salt; stir in carrot and daikon. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

In large nonstick skillet, heat oil over medium-high heat; brown pork all over, about 8 minutes. Transfer to foil-lined baking sheet; bake in 375 F (190 C) oven until just a hint of pink remains inside or instant-read thermometer inserted into thickest part reads 160 F (71 C), about 35 minutes.

Transfer pork to cutting board; tent with foil and let stand for 5 minutes before slicing.

Stir-Fried Quinoa: Meanwhile, in large nonstick skillet or wok, heat oil over medium-high heat; cook garlic, ginger and coriander until fragrant, about 1 minute. Add Swiss chard; cook until wilted, about 2 minutes.

Add quinoa, salt and pepper; cook, stirring occasionally, until heated through, about 5 minutes.

Serve quinoa topped with pork and radish salad.

Nutritional Information Per serving: about

cal 222 pro 21g total fat 6g sat. fat 1g
carb 23g dietary fibre 3g sugar 5g chol 41mg
sodium 560mg potassium 791mg

% RDI:

calcium 6 iron 29 vit A 52 vit C 25
folate 14
This recipe is featured on 20 dinners under 500 calories and 20 dinners under 500 calories - Week 2
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