Thai-Style Grilled Pork Tenderloin
Thai-Style Grilled Pork Tenderloin might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 33g of protein, 6g of fat, and a total of 256 calories. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. A couple people really liked this Asian dish. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Allrecipes requires pepper flakes, lightly cilantro, fish sauce, and garlic cloves. It is a good option if you're following a gluten free and dairy free diet. Users who liked this recipe also liked The Best Grilled Pork Tenderloin – Memphis Style, Grilled Pork Tenderloin with Memphis Style Rub, and Thai Style Grilled Pork Neck.
Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
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.
Recommended wine: Pinot Noir, Malbec, Sangiovese
Pork Tenderloin can be paired with Pinot Noir, Malbec, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Wild Horse Unbridled Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.
Wild Horse Unbridled Pinot NoirThis Unbridled Pinot Noir has generous cherry, blackberry and vanilla aromas withsubtle savory notes. It's full-bodied with ripe fruit flavors and supple tannins, making ita good match for wine-braised beef short ribs, grilled Portobello mushrooms, or roastpork loin with a raspberry balsamic glaze. It is delicious now, and should mature nicelyover the next five years.