Grilled Thai Tenderloin Cutlets

Grilled Thai Tenderloin Cutlets

National Pork Board 0

"The versatility of pork tenderloin makes it the perfect centerpiece for an outdoor meal. These cutlets add an exotic touch to your patio dinner. Serve on buns along with sesame cucumbers."

Ingredients {{adjustedServings}} servings 138 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. 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.
  2. 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.
Tips & Tricks
Rate recipe

Your rating


Reviews 4

  1. 4 Ratings


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 that I marinated the other half of the tenderloin and we had the same thing two nights in a row! Thanks for the recipe!


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 tbs mint. It actually turned out great that way! I love the way mint enhances meat, and it went well with the rest of the ingredients. I used already cut pork cutlets (6 of them), and the marinade was just enough to cover them. I had very little marinade to dispose of, which is always a plus. I love the chili and other Thai flavors in this, and the mint gives it a nice earthy taste. I served these as cutlets with veggies and a roll; I'm sure they'd be great as sandwiches too. Thanks for the recipe!


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 slightly less) in place of the Chile Paste. Served with Creamy Dill Cucumbers on the side. Fabulous!