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Rating: 4.92 stars
48 Ratings
  • 5 star values: 44
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Sauce:
Pork:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

Freezing the meat for 30 minutes makes it easier to slice.

Serve with steamed white rice.

Nutrition Facts

274 calories; protein 27.9g; carbohydrates 16.3g; fat 10.4g; cholesterol 84.3mg; sodium 995.6mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/18/2012
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! Read More
(11)
48 Ratings
  • 5 star values: 44
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/18/2012
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! Read More
(11)
Rating: 5 stars
05/06/2013
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. Read More
(9)
Rating: 5 stars
05/31/2012
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. Read More
(7)
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Rating: 5 stars
05/23/2016
YUM! I did not have all the right ingredients but I made this anyway with some substitutions: butter-flavored olive oil for the submitter's butter Melt; half soy sauce half oyster sauce for the fish sauce; my acid was half lime half lemon; my white vinegar was white balsamic; only half the red pepper flakes (you have to know your audience). It sounds like a lot of differences from the original recipe but really they aren't that different if you look at it carefully. I served this with sticky rice (Calrose) and we loved every bite! Thanks for this lovely dinner tonight! Read More
(4)
Rating: 5 stars
01/18/2015
The sauce in particular was very good. I just sauteed the pork in a pan because I don't have a grill but it still turned out very well. Read More
(3)
Rating: 5 stars
08/29/2014
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. Read More
(2)
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Rating: 5 stars
09/08/2014
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. Read More
(2)
Rating: 5 stars
03/05/2014
This was sooo good. I marinated veggies with it and they just completed the meal! Read More
(2)
Rating: 5 stars
09/05/2016
what a nice surprise! I made the recipe as written, just omitting the cilantro (dang husband...). was delicious and highly flavored. love the dipping sauce - made with stevia which worked great. Read More
(2)