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    You are in: Home / Recipes / Pork Tenderloin - Thai-Style Recipe
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    Pork Tenderloin - Thai-Style

    Pork Tenderloin - Thai-Style. Photo by mrswirth

    1/1 Photo of Pork Tenderloin - Thai-Style

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    35 mins

    10 mins

    Just Call Me Martha's Note:

    This Asian style tenderloin takes very little time to prepare, but looks and tastes like a lot of work went into it. The recipe as is serves two, but doubles well if you are serving more people. I serve with chili-garlic paste on the side. Prep time includes marinating time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut tenderloin in half lengthwise.
    2. 2
      In a ziplock bag, combine wine, soy sauce, pepper flakes, ginger, garlic, fish sauce, lime juice and brown sugar.
    3. 3
      Place the pork tenderloin in the marinade.
    4. 4
      Place in refrigerator for 1/2 hour, turning occasionally.
    5. 5
      Remove meat from marinade, reserving marinade.
    6. 6
      Heat oil in skillet.
    7. 7
      Brown tenderloin pieces on all sides.
    8. 8
      Cook until almost done.
    9. 9
      Remove from skillet and place on cutting board.
    10. 10
      Place marinade into the same skillet and bring to a simmer.
    11. 11
      While simmering, cut tenderloin into 1 inch slices.
    12. 12
      Return to skillet and cook until the meat is no longer pink.
    13. 13
      If desired thicken sauce with a mixture of cornstarch and cold water.
    14. 14
      Serve meat and sauce over steamed jasmine rice.
    15. 15
      Garnish with red pepper, cilantro, green onions and lime wedges.
    16. 16
      Sprinkle with peanuts.

    Ratings & Reviews:

    • on November 18, 2012

      45

      Now I have to say that I like this recipe...great balance of flavours...I think this is the fourth time I've made it this month.
      That being said though I do find it puzzling.
      Is that supposed to be 1 tenderloin at 3/4 of a pound?...using 1 and 3/4 of a pound for two people doesn't make any sense...that would be 12oz for each person. But then that seems to be an awful lot of liquid for only 3/4 of a pound.
      The first time I made it I took it as 1 and 3/4 lbs and the liquid ratio seemed to be perfect. Which fed my family of four quite nicely.
      I also find the cooking method unusual...so I just cut the tenderloin up like I would for any other stirfry...works just fine.
      And just as addition...I CANNOT keep fresh peanuts in my house for very long...they get devoured, BUT I always have peanut butter so at the very end I add about a soup spoon of peanut butter to the liquid...thickens it without adding cornstarch and using 'crunchy' substitutes for the chopped peanuts texture perfectly.
      Thanks overall though for a tasty recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2012

      55

    • on June 19, 2011

      55

      I was surprised how good this was! I omitted the cilantro and fish oil because I didn't have any and used instant brown rice. Also powdered ginger since I didn't have any fresh. I've tried using pork tenderloin in other oriental recipes and have always been disappointed. I will definitely make this again, thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Pork Tenderloin - Thai-Style

    Serving Size: 1 (537 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 622.2
     
    Calories from Fat 188
    30%
    Total Fat 20.8 g
    32%
    Saturated Fat 5.6 g
    28%
    Cholesterol 258.2 mg
    86%
    Sodium 2696.5 mg
    112%
    Total Carbohydrate 12.0 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 4.8 g
    19%
    Protein 88.1 g
    176%

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