This Thai-inspired pork tenderloin is a standout weeknight dinner that balances creamy, savory, and spicy flavors. The meat is marinated in a rich mixture of coconut milk, soy sauce, garlic, and coriander, which tenderizes the lean cuts while infusing them with aromatic depth. After grilling to perfection, the tenderloin is brushed with a quick, zesty glaze made from lemon juice, chili, and sugar. The result is juicy, tender meat with a beautiful char and a complex flavor profile that is both comforting and exciting. It pairs wonderfully with steamed jasmine rice and fresh vegetables. This recipe is simple enough for everyday cooking but impressive enough for guests, offering a restaurant-quality meal in a fraction of the time.
Tame Thai Tenderloin
Description
This Thai-inspired pork tenderloin is a standout weeknight dinner that balances creamy, savory, and spicy flavors. The meat is marinated in a rich mixture of coconut milk, soy sauce, garlic, and coriander, which tenderizes the lean cuts while infusing them with aromatic depth. After grilling to perfection, the tenderloin is brushed with a quick, zesty glaze made from lemon juice, chili, and sugar. The result is juicy, tender meat with a beautiful char and a complex flavor profile that is both comforting and exciting. It pairs wonderfully with steamed jasmine rice and fresh vegetables. This recipe is simple enough for everyday cooking but impressive enough for guests, offering a restaurant-quality meal in a fraction of the time.Ingredients
Directions
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Rinse the pork tenderloins and pat them dry with paper towels. Trim any excess fat and the silvery membrane from the meat. Fold under the thin ends to create an even thickness and tie with kitchen twine if necessary.
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Place the prepared meat into a heavy-duty 2-quart zip-lock plastic bag.
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In a small bowl, whisk together 3/4 cup coconut milk, 3 tablespoons soy sauce, 20 minced garlic cloves, 1 1/4 teaspoons ground coriander, 1/2 teaspoon white pepper, and 1/4 teaspoon Asian red chili paste.
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Pour the marinade over the meat in the bag. Seal the bag and rotate it to ensure the meat is fully coated. Refrigerate for 3 to 6 hours, turning the bag occasionally to redistribute the marinade.
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Preheat a grill to medium heat, aiming for a bed of coals where you can hold your hand at grill level for only 4 to 5 seconds.
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Remove the meat from the marinade, letting it drain briefly. Discard the used marinade.
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Place the tenderloins on the lightly greased grill. Cook, turning frequently to brown evenly, for 18 to 22 minutes, or until the internal temperature reaches 155 degrees Fahrenheit.
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While the meat cooks, combine 1 tablespoon lemon juice, 1 tablespoon soy sauce, 1/4 teaspoon ground coriander, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon sugar in a microwave-safe bowl.
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Microwave the sauce mixture on high power for about 30 seconds, or until hot.
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Remove the cooked tenderloins from the grill and let rest for a few minutes. Slice across the grain into thin, slanting pieces.
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Spoon the warm glaze over the sliced meat to taste before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 74.5kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.5g3%
- Cholesterol 37.0mg13%
- Sodium 28.5mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.0g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Always discard marinade that has been in contact with raw meat to prevent cross-contamination.
For a milder flavor, reduce the amount of Asian red chili paste or cayenne pepper.
If a grill is not available, you can cook the tenderloins in a heavy skillet over medium-high heat.
Ensure the pork reaches an internal temperature of 145-155&# 194;°F for safe consumption.
