Thai Barbecued Pork

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
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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 41%
  • Protein: 23g
  • Fat: 10g
  • Saturated fat: 1.8g
  • Carbohydrate: 5.9g
  • Fiber: 0.1g
  • Sodium: 846mg
  • Cholesterol: 62mg


  • 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


  1. 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. 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.

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

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