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;
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