Vietnamese Caramelized Pork

Step 1

Line a sheet pan with foil for easy cleanup. Spray the foil with cooking spray or drizzle with a bit of oil. Set aside.

Step 2

Combine the olive oil, brown sugar, garlic salt, onion powder and paprika in a small bowl and stir till well combined.

Step 3

Place the pork on prepared pan and pat dry with a paper towel. Rub the pork all over with the brown sugar mixture. Use your hand to thoroughly coat with the rub. Allow to sit with rub while oven preheats.

Step 4

Preheat oven to 475˚F. Roast pork for 8 minutes then remove from oven and flip tenderloin(s) to opposite side with tongs. Drizzle with a bit more olive oil then return to oven and continue cooking another 10-15 minutes or until temperature reads 145˚F in the thickest portion. Check temp after 10 minutes and every couple of minutes after.

Step 5

Tent pork loosely with foil and allow to rest for 10 minutes. Slice meat thinly, about ¼ inch thick. Combine sliced pork and sauce and serve. See serving suggestions in the post above.

Step 6

If making ahead, cool then wrap meat tightly in foil and refrigerate till ready to use.

Step 7

While the meat is roasting, combine sugar, ¼ cup water and corn syrup in a medium size pan. Stir in the center of the pan to combine. Bring to a boil then reduce to a simmer and cook for 5-7 minutes until mixture turns a medium amber color. Swirl pan occasionally once color begins to change.

Step 8

Remove from heat and carefully add remaining ¼ cup water (mixture will spatter when you add the water), soy sauce, fish sauce, ginger, lemongrass and chili garlic sauce. Stir well then return to heat and bring to a boil. Reduce to a simmer and cook for 2-3 minutes until sauce begins to thicken. Remove from heat and set aside. (If you like a thicker sauce, just let it simmer a little longer to desired consistency.)