Thai Barbecued Pork

Thai Barbecued Pork Recipe
Photo: Alex Farnum; Styling: Karen Shinto

 

The marinade on these pork medallions is intense, so it takes only a few minutes to impart flavor. Sunset reader Karen Fukui of Olympia, Washington, shared the recipe.

Yield:

Serves 4
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 210
Caloriesfromfat 41 %
Protein 23 g
Fat 10 g
Satfat 1.8 g
Carbohydrate 5.9 g
Fiber 0.1 g
Sodium 846 mg
Cholesterol 62 mg

Ingredients

1 stalk fresh lemongrass, stem and coarse leaves trimmed, cut into chunks
1 tablespoon sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce
1 quarter-size slice fresh ginger
1/4 teaspoon pepper
A few cilantro sprigs, plus leaves for garnish
1 tablespoon Thai red curry paste*
1 garlic clove
2 tablespoons vegetable oil
1 pound pork tenderloin, cut into 1/2-in. slices

Preparation

1. Heat grill to high (450° to 550°). In a food processor, pulse all ingredients except for pork into a paste, adding a bit of water if needed. In a medium bowl, mix pork with paste. Let sit 15 minutes.

2. Grill pork, turning once, until browned, about 6 minutes total. Serve with rice, vegetables, and cilantro leaves.

*Find in grocery stores' Asian foods aisle.

Note: Nutritional analysis is per serving.

Note:

If you're starting the meat ahead of cooking and want to marinate it longer, leave the tenderloin whole.

Karen Fukui, Olympia, WA,

Sunset

November 2011
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