Steps to Prepare Grilled Pork Tenderloin With Chimichurri Sauce

Thai-Style Grilled Pork Tenderloin

To make grilled pork tenderloin with chimichurri and roasted vegetables, begin by pureeing the ingredients for chimichurri in the food processor.

Recipe Summary Thai-Style Grilled Pork Tenderloin

Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.

Ingredients | Grilled Pork Tenderloin With Chimichurri Sauce

⅓ cup granulated sugar

¼ cup white vinegar

¼ cup fresh lime juice

2 tablespoons fish sauce

2 garlic cloves, minced

1 teaspoon red pepper flakes

2 tablespoons Melt® Organic Buttery Spread

2 tablespoons fish sauce

2 tablespoons low-sodium soy sauce

1 tablespoon brown sugar

3 garlic cloves, minced

½ teaspoon pepper

2 (1 pound) pork tenderloins, trimmed all visible fat, and cut into 3-by-1/4-inch strips

½ cup lightly packed fresh cilantro

Directions

For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.

For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.

Weave 2 pieces of pork onto each skewer.

For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.

For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)

Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.

Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

Freezing the meat for 30 minutes makes it easier to slice.

Serve with steamed white rice.

Info | Grilled Pork Tenderloin With Chimichurri Sauce

Servings: 6 Yield: 6 servings

TAG : Thai-Style Grilled Pork Tenderloin

Trusted Brands: Recipes and Tips, Melt® Organic Buttery Spread,