Grilled Thai Tenderloin Cutlets

"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 ..." See moreI 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 m..." See moreint. 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 ..." See moreless) in place of the Chile Paste. Served with Creamy Dill Cucumbers on the side. Fabulous!"