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.
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
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
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
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
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
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
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
*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.
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!
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.
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.
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!
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.
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.
