Thai-Style Grilled Pork Tenderloin

Thai-Style Grilled Pork Tenderloin
  • Sauce:
  • 1/3 cup granulated sugar
  • 1/4 cup white vinegar
  • 1/4 cup fresh lime juice
  • 2 tablespoons fish sauce
  • 2 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • Pork:
  • 2 tablespoons Melt® Organic Buttery Spread
  • 2 tablespoons fish sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 3 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 2 (1 pound) pork tenderloins, trimmed all visible fat, and cut into 3-by-1/4-inch strips
  • 1/2 cup lightly packed fresh cilantro


  1. 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.
  2. For the pork: Combine the Melt(R), 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.
  3. Weave 2 pieces of pork onto each skewer.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.

05/04/2018
Thai-Style Grilled Pork Tenderloin, recipe PT15M PT1H 5 455 calories

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