Ingredientsservings 138 cals
- 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.
- 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.
Per Serving: 138 calories; 5.1 g fat; 5.1 g carbohydrates; 17.4 g protein; 51 mg cholesterol; 561 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...