Thai-Style Grilled Pork Tenderloin recipe
All Recipes Trusted Brands: Recipes and Tips Melt® Organic Buttery Spread
Ingredients
- ⅓ cup granulated sugar ¼ cup white vinegar ¼ cup fresh lime juice 2 tablespoons fish sauce 2 garlic cloves, minced 1 teaspoon red pepper flakes 2 tablespoons Melt® Organic Buttery Spread 2 tablespoons fish sauce 2 tablespoons low-sodium soy sauce 1 tablespoon brown sugar 3 garlic cloves, minced ½ teaspoon pepper 2 (1 pound) pork tenderloins, trimmed all visible fat, and cut into 3-by-1/4-inch strips ½ cup lightly packed fresh cilantro
Nutrition Info
- 274 caloriescarbohydrate: 16.3 gcholesterol: 84.3 mgfat: 10.4 gfiber: 0.4 gprotein: 27.9 gsaturatedFat: 3.8 gservingSize: -sodium: 995.6 mgsugar: 14 gtransFat: : -unsaturatedFat: : -
Directions Thai-Style Grilled Pork Tenderloin
Directions
-
For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl, set aside for serving.
For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.
Weave 2 pieces of pork onto each skewer.
For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes, 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.