Grilled Thai Tenderloin Cutlets

Grilled Thai Tenderloin Cutlets


"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."


{{adjustedServings}} servings 138 cals
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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

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  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.
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  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...

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...

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 sli...