Prep 15 mins
Cook 37 mins
This is excellent on the barbecue and easy to do. Use lemon grass instead of lemon rind if available. Soy sauce can be substituted for the fish sauce but it will change the flavour. Add more hot spices if more fire is wanted.
- 2 pork tenderloin (about l 1/2 pounds or 750 g in total)
- 1⁄3 cup chicken broth, divided
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon grated ginger (or 1 teaspoon ground ginger)
- 2 cloves fine chopped garlic
- 1 (2 inch) slice fresh lemon rind (I use lime rind)
- 1 teaspoon hot oriental chili paste
- In a bowl whisk together 2 tbs chicken broth and the rest of the marinade ingredients.
- Place tenderloins in a bag and pour marinade over.
- Seal bag and marinate overnight in refrigerator.
- Remove pork and strain marinade into saucepan.
- Barbecue pork over medium heat turning once or twice for 25-35 minutes (or roast at 350 for 30-45 mimutes).
- Add remaining chicken broth to reserved marinade and boil for 2 minutes.
- Cut pork into thin slices& serve with marinade.
Delicious. I may try doubling the marinate next time I make this as there doesn't seem to be quite enough for the sauce.
Wonderful flavour with just the right amount of heat. I just made one tenderloin for the two of us, but make the whole amount of the rest of the recipe. I used lime rind also. I cooked mine in the oven for about 25 minutes. I had more than enough marinade for the sauce, I am sure it would have been enough for two tenderloins. We loved the combination of flavours with the pleasant tingle and I will be making it again, thanks for posting one I would love to serve to guests!
Great and easy on the barbeque! We increased the marinade by 50% but would double it next time. Used real lemon grass. Had a wonderful flavour and was a hit at our Thai theme party. The measure for the hot oriental paste was just right for all and allowed for a subtle heat, but if you like more heat punch then we would recommend increasing. Still was a perfect fit for our group.