Thai-Style Grilled Pork Tenderloin

Thai-Style Grilled Pork Tenderloin Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Sauce:
Pork:

Time Details

    PREP :

    COOK :

    TOTAL :

    SERVING : 6

    YIELD : 6 servings

  • 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.

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  • 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.

Per Serving: 274 calories; protein 27.9g; carbohydrates 16.3g; fat 10.4g; cholesterol 84.3mg; sodium 995.6mg. Freezing the meat for 30 minutes makes it easier to slice.