Recipe by Melt Organic Buttery Spread
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh lime juice
garlic cloves, minced
red pepper flakes
Melt® Organic Buttery Spread
low-sodium soy sauce
garlic cloves, minced
2 (1 pound)
pork tenderloins, trimmed all visible fat, and cut into 3-by-1/4-inch strips
lightly packed fresh cilantro
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!
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.
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.
this was very tasty.. i used it for the marinade on 2 lbs of boneless, skinless chicken thighs.. can't wait for pork to go on sale again and try the recipe in it's full entirety.. i did leave out the brown sugar and used some squeezable butter for the buttery spread.. but followed everything else.. ty for the recipe
My family raved about this meal. The sauce is one of the best I've had. I used olive oil in the marinade but that is the only change I made.
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.
This was sooo good. I marinated veggies with it and they just completed the meal!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai-Style Grilled Pork Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 94
So many classic recipes to please your pilgrims.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to use jerk spices to make perfect jerk pork tenderloin.
See how to make a 5-star spice-rubbed pork tenderloin for the grill.
See how to make this sweet, tasty, grilled pork tenderloin.