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