Thai Grilled Pork Tenderloin

Prep Time
Cook Time
4h 12m
Ready In

Recipe: #14354

September 24, 2014

"This is a great marinade for a pork tenderloin. Now, I really prefer to use the grill; but, an indoor grill pan; or, even a saute pan can work - and, finished in the oven. You could always use 4 3/4-1" thick cut pork chops; but, I really prefer the tenderloin for this recipe. Serve with a stir fry mix of carrots, snow peas and celery; and jasmine rice. This may not be a TRADITIONAL Thai recipe, but - it is definitely good. It is a play off of another pork tenderloin recipe I have with similar ingredients. Prep time does include the time the pork marinates."

Original is 4 servings


  • Serving Size: 1 (234.6 g)
  • Calories 286.8
  • Total Fat - 12.3 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 65.8 mg
  • Sodium - 2158.7 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 2.5 g
  • Sugars - 6.2 g
  • Protein - 27.3 g
  • Calcium - 48.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 24.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Marinade ... Add all the ingredients to a small food processor or blender; and, pulse to combine. As far as the pepper goes; I usually use a Thai chili. They are very hot (spicy) and, available at most grocery stores, or any Asian Market. A serrano pepper or jalapeno can also be substituted. Depending on your spice level, you can remove most of the seeds and ribs - but, I leave them in. It really won't be too hot.

Step 2

Pork ... Add 2/3-3/4 of the marinade to a plastic ziploc bag; or you can use a glass baking dish. Add the pork, seal the bag and 'squish' to make sure it is all combined; or, if adding to a baking dish - flip the pork several times until it is all covered; then, wrap tightly with plastic wrap. Both methods work well. Cover the remaining marinade, and refrigerate. It will be used as a garnish. Marinate 2-8 hours; the longer, the more flavor - but, since there is citrus in the marinade - no more than 8 hours.

Step 3

Grill ... I prefer an outdoor grill - but, a grill pan will work just fine. Well oiled; then, grill each side, until you get a nice char - and, golden brown. Transfer to indirect heat, and cook until you get an internal temperature of 135-140 degrees. Once the pork is done, transfer to a serving platter; and, cover to rest. At least 10-15.

Step 4

Sides ... As the pork rests, prepare the sides. I love rice and stir fried vegetables. But, prepare your favorites.

Step 5

Finish, Serve, and ENJOY! ... Thick slice the tenderloin, and serve family style over the rice. Drizzle the extra marinate over the top; and garnish with mint and cilantro. Serve the stir fry vegetables along the side of the tenderloin.


No special items needed.

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