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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on November 18, 2012

      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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    • on June 23, 2012

    • on June 19, 2011

      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
    • on May 08, 2007

      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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    • on May 22, 2003

      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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    • on February 19, 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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    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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