Thai-Style Grilled Pork Tenderloin Recipe - Allrecipes.com
Thai-Style Grilled Pork Tenderloin Recipe

Thai-Style Grilled Pork Tenderloin

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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®, 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.
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Footnotes

  • Freezing the meat for 30 minutes makes it easier to slice.
  • Serve with steamed white rice.
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Reviews More Reviews

Jun 18, 2012

This is extremely good and very easy. I used 6 chicken breasts which I cut into chunks and marinated, and it worked very well with the chicken. Also, I didn't have the buttery spread so I substituted some canola oil. It's a wonderful, light recipe which I can't wait to make again!

 
May 31, 2012

My husband made this for dinner tonight and it was PHENOMENAL. I think it's the best pork I've ever eaten. I think the servings are off though, as we only had 3 servings (each serving about 3 chunks of meat) after trimming the fat. I would recommend getting more than 2 lbs of tenderloins unless you're feeding 3 or less. Also, we served it with grilled zucchini, onion & tomato instead of rice - makes for a nice healthy meal.

 

19 Ratings

May 06, 2013

This recipe is amazingly delicious! I used 1 tbsp of olive oil instead of Melt® Organic Buttery Spread for the porc and marinated the tenderloin in a ziploc for over 24 hours. The marinade was incredible. I prepared the sauce but honestly, the tenderloin was great without it. I did not skewer the tenderloin either. I grilled it whole, 7 minutes to sear the first side, over direct, medium heat (keeping the grill covered), then 6 minutes on the second side. Finally, turn off the heat, keep the lid closed, and let the tenderloin coast for 5 more minutes until it reaches an internal temperature of 145° to 150°F.

 
Aug 29, 2014

The marinade for the pork was delicious. I don't have a grill so I stir fried the pork after marinating it and a 2 lb tenderloin was gone by the end of the night.

 
Mar 05, 2014

This was sooo good. I marinated veggies with it and they just completed the meal!

 
Jan 31, 2014

I used olive oil in the marinade and even though the pork marinated for a little less than an hour, the meat was surprisingly flavorful. I goofed and put the chopped cilantro in the marinade but the thin slices cook so quickly, it turned out better to have cilantro on each piece rather than sprinkled on the top. I skipped the skewers and grilled them on a grill on the stove top. The dipping sauce was really good. We eat a lot of Asian food and so do our friends. They thought it was delicious. Plan to make up a couple pounds of this yummy stuff for Superbowl Sunday.

 
Jan 12, 2014

AMAZING! Recently moved and sauce reminds me of the Thai restaurant we had to leave behind. Super easy, also substituted with olive oil. Have made it twice now with pork, then with chicken and was wonderful both ways!

 
Sep 19, 2013

This pork marinate created the moistest pork loin I have ever had. I was floored at how good it was. The dipping sauce on the side is great as well. I worked in a Thai restaurant for 10 years and this really is a simple and legit Thai sauce. I'd add some Thai chili's to both sauces for heat enhancement if you like hot. I will be making this again!!

 

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Nutrition

  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 996 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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