ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Thai Barbecued Pork

Photo: Alex Farnum; Styling: Karen Shinto

 

Total time 30 mins
Yield Serves 4
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.

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

Nutrition 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

How to Make It

  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.

  3. *Find in grocery stores' Asian foods aisle.

  4. Note: Nutritional analysis is per serving.

Cook's Notes

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