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Grilled Thai Tenderloin Cutlets

"The versatility of pork tenderloin makes it the perfect centerpiece for an outdoor meal. These cutlets add an exotic touch to your patio dinner. Serve on buns along with sesame cucumbers."
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servings 138 cals
Original recipe yields 10 servings


  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Cut tenderloins crosswise into 1-inch pieces; flatten with heel of hand to about 1/8-inch thickness and place in shallow pan. Combine remaining ingredients and pour over pork cutlets; cover and refrigerate for up to four hours.
  2. Remove pork from marinade (discard remaining marinade) and grill over medium-hot coals just until nicely browned; about 2 to 3 minutes per side. Serve on sandwich buns if desired.

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Read all reviews 4
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Wonderful!!! I was looking for recipes to use the oodles of mint growing in my garden. This is a winner. I used half of a large pork tenderloin and marinated it over night. It was sooooo good...

Delicious! I made a major mistake making these--grabbed what I thought was mint, but it was marjoram (I don't have either fresh--it's winter here) so I accidently used both 2 tbs marjoram and 2...

Loved it! This will definitely fall into the rotation this summer and prepared again and again. I made only one substitution based on what I had on hand - I used a Thai Red Curry Paste (and sli...

Yummy! I used thin chops and pounded them so they were really thin. Served on seasame buns with lettuce (hubs doesn't like cucumbers), a sauce of mayo, mint, and garlic powder and topped with Tr...