6 Reviews

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.

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ejuneca November 18, 2012

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!

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cisbum June 19, 2011

I have made this easy recipe 3 times so it has become a favourite, fabulous every time - served with Royal Thai Rice it is a great meal for guests when doubled/trebled.

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Kris17 May 08, 2007

We really enjoyed this meal! It had a very distinct flavor that I loved! My husband thought it was a bit too salty, so I may cut back on the fish sauce and soy sauce next time. Thanks for a great meal!

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Lubie May 22, 2003

I was running short of time and had other things to do, so marinated this and then cooked in covered dish in oven. I then thickened sauce and served sliced on rice. It got the nod of approval. It's a keeper.

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Sueie February 19, 2003
Pork Tenderloin - Thai-Style