Cube pork tenderloin and cook with fish sauce, broth, and a cinnamon stick. Serve over shredded lettuce seasoned with rice vinegar, basil, and cilantro.
- 2 Tbs. sugar
- 2 Tbs. water
- 2 Tbs. fish sauce
- 1 1/2 tsp. vegetable oil, divided
- Cooking spray
- 1 1/2 lb. boned pork loin, cut into 1-inch cubes
- 1 10.5-oz. can low-salt chicken broth
- 1/4 tsp. black pepper
- 1 3-inch cinnamon stick
- 2 cups (2-inch) sliced green onions
- 6 cups shredded romaine lettuce
- 1/4 cup rice vinegar
- 1/4 cup thinly sliced fresh basil
- 1/4 cup minced fresh cilantro
Place the sugar in a small, heavy saucepan over medium heat; cook 5 minutes or until golden (do not stir). Add water and fish sauce (mixture will splatter); remove from heat.
Heat 1 Tbs. oil in a large skillet coated with cooking spray over high heat. Add pork, and cook 4 minutes or until browned on all sides. Remove pork from skillet. Stir broth into skillet, scraping skillet to loosen browned bits. Return pork to pan; add the caramelized sugar mixture, black pepper, and cinnamon stick, and bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Remove from skillet, and keep warm.
Heat 1/2 tsp. oil in skillet; add green onions. Sauté 2 minutes or until lightly browned. Add to pork mixture; keep warm.
Combine shredded lettuce, rice vinegar, basil, and cilantro in a large bowl, and toss well. Serve pork mixture over lettuce mixture.