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Grilled Thai Tenderloin Cutlets
Courtesy of National Pork Board
Servings: 10
Prep Time: 15 Min.
Cook Time: 10 Min.
Marinate: 4 Hrs.
What you need:
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+ 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)
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
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;