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Thai-Style Grilled Pork Tenderloin

Thai-Style Grilled Pork Tenderloin

Melt Organic Buttery Spread

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 996 mg
  • 40%

Based on a 2,000 calorie diet

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(R), 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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Reviews

Emily Kris
10
6/18/2012

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!

MidwestGirl
6
5/31/2012

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.

Tanya S.
2
5/6/2013

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.