Clearwater Chef Shares 30-Minute Recipe for Vietnamese-Inspired Pork

John Capponi of Capponi Culinary says home cooks can prepare a Southeast Asian style dinner in under 30 minutes without needing professional equipment. The menu centers on pork tenderloin medallions glazed in a sweet and salty sauce.

The recipe calls for 1.5 pounds of pork tenderloin with the silver skin removed. The meat is cut into 1.5-inch medallions and pressed to an even thickness. Both sides are seasoned with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper.

The cooking process begins by heating 1 tablespoon of neutral oil in a large skillet over medium-high heat. The pork cooks for two minutes on the first side and between 1.5 and 2 minutes on the second. The meat is removed from the pan while slightly underdone and set aside.

The sauce is built in the same skillet. A mixture of 1/3 cup light brown sugar and 2 tablespoons of water is added to the pan and allowed to bubble. The color deepens slightly before 1/3 cup of chicken stock, 2 tablespoons of fish sauce, and 1 tablespoon of low-sodium soy sauce are poured in.

The mixture is combined with 2 cloves of finely grated garlic, 2 teaspoons of fresh grated ginger, and 1 thinly sliced Fresno chile. It simmers for two to three minutes until glossy. The pork and its juices return to the pan and are turned in the caramel until glazed and cooked through.

The dish is finished off the heat with 1.5 tablespoons of fresh lime juice and 1 teaspoon of rice vinegar. An optional 1 teaspoon of cold butter is whisked into the sauce for added richness.

The pork is served with coconut-lime jasmine rice. This side dish uses 1 cup of jasmine rice cooked in a pot with 3/4 cup of unsweetened coconut milk, 3/4 cup of water, and 0.5 teaspoon of kosher salt. After a 15-minute cook time and a 5 to 10-minute rest, the rice is fluffed and topped with lime zest and 2 thinly sliced scallions.

A cucumber and carrot ribbon salad completes the plate. The dressing combines 1/4 cup of rice vinegar, the juice of half a lime, 2 teaspoons of sugar, 0.5 teaspoon of kosher salt, and 1 teaspoon of sesame oil. One English cucumber and one medium carrot are shaved into ribbons with a vegetable peeler.

The ribbons are tossed in the dressing immediately before serving. The salad is folded with 1/2 cup of fresh Thai basil leaves, 1/4 cup of fresh cilantro leaves, 2 thinly sliced scallions, and 1 tablespoon of toasted sesame seeds. Sliced Fresno chile can be added for heat.

The meal delivers sweet, salty, tangy, and crunchy textures. Capponi notes the balance of flavors in every bite. Viewers can watch the segment on FOX 13 Tampa Bay weekdays at 1 p.m. or on FOX 35 Plus in Orlando at 7 a.m. Recipe requests can be sent to DinnerDeeAs@fox.com.