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My review
Thai-Style Grilled Pork Tenderloin
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."
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Ingredients
servings 274 calsOriginal recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
- For the pork: Combine the Melt(R), 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.
Footnotes
- Freezing the meat for 30 minutes makes it easier to slice.
- Serve with steamed white rice.
Nutrition Facts
Per Serving: 274 calories; 10.4 g fat; 16.3 g carbohydrates; 27.9 g protein; 84 mg cholesterol; 996 mg sodium. Full nutrition
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Reviews
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6/18/2012
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 substi...
5/6/2013
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 i...
5/31/2012
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 ch...
5/23/2016
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 t...
1/18/2015
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.
9/8/2014
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.
8/29/2014
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.
3/5/2014
This was sooo good. I marinated veggies with it and they just completed the meal!