Pork Tenderloin - Thai-Style

READY IN: 45mins
Recipe by Just Call Me Martha

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.

Top Review by ejuneca

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.

Ingredients Nutrition


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

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