Thai-Style Grilled Pork Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
sauce |
1/3 cup granulated sugar |
1/4 cup white vinegar |
1/4 cup fresh lime juice |
2 tablespoons fish sauce |
2 garlic cloves, minced |
1 teaspoon red pepper flakes |
pork |
2 tablespoons melt® organic buttery spread |
2 tablespoons fish sauce |
2 tablespoons low-sodium soy sauce |
1 tablespoon brown sugar |
3 garlic cloves, minced |
1/2 teaspoon pepper |
2 (1 pound) pork tenderloins, trimmed all visible fat, and cut into 3-by-1/4-inch strips |
1/2 cup lightly packed fresh cilantro |
Directions:
1. 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.
2. 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.
3. Weave 2 pieces of pork onto each skewer.
4. 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.
5. 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.)
6. 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.
7. 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.
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