Grilled Thai Tenderloin Cutlets
Courtesy of National Pork Board
Servings: 10
Prep Time: 15 Min.
Cook Time: 10 Min.
Marinate: 4 Hrs.
Prep Time: 15 Min.
Cook Time: 10 Min.
Marinate: 4 Hrs.
What you need:
* 2 whole pork tenderloin
* 2 Tbsp. minced fresh garlic
* 2 Tbsp. grated fresh ginger root
* 1/3 c. soy sauce
* 1 Tbsp. garlic chili paste
* 2 Tbsp. minced fresh mint
* sandwich buns (optional)
* 2 Tbsp. minced fresh garlic
* 2 Tbsp. grated fresh ginger root
* 1/3 c. soy sauce
* 1 Tbsp. garlic chili paste
* 2 Tbsp. minced fresh mint
* sandwich buns (optional)
What to do:
1. Cut tenderloins crosswise into 1 in. pieces; flatten with heel of hand to about 1/8 in. thickness and place in shallow pan.
2. Combine remaining ingredients and pour over pork cutlets; cover and refrigerate for up to 4 hrs.
3. Remove pork from marinade (discard remaining marinade) and grill over medium-hot coals just until nicely browned; about 2-3 min. per side. Serve on sandwich buns if desired.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Combine remaining ingredients and pour over pork cutlets; cover and refrigerate for up to 4 hrs.
3. Remove pork from marinade (discard remaining marinade) and grill over medium-hot coals just until nicely browned; about 2-3 min. per side. Serve on sandwich buns if desired.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
Chablis, White Zinfandel, Riesling/Rhine
Nutritional information:
Calories: 132; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 60mg; Total Carbs: 3g; Fiber: 0g; Protein: 20g; Sodium: 649mg;