Pork Tenderloin - Thai-Style

"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."
Pork Tenderloin - Thai-Style created by mrswirth
Ready In:




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

Join The Conversation

sort by:
  1. orwell.georgina
    Since we got out sous vide apparatus, it's been my favorite way to make pork tenderloin as it reliably produces a moist piece of meat. I marinated the meat as directed, wiped it off, put it in a sealable bag, and cooked it for an hour and a half at a temperature I've used before for pork tenderloin. I made it for the first time this week, and we loved the blend of flavors in the marinade and appreciated that it actually makes it to the table as a sauce instead of being discarded as so many are. Next time I'll try leaving the tenderloin whole instead of cutting it as suggested, and perhaps marinate it for a slightly longer period of time.
  2. 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. <br/>That being said though I do find it puzzling. <br/>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.<br/>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. <br/>I also find the cooking method unusual...so I just cut the tenderloin up like I would for any other stirfry...works just fine.<br/>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. <br/>Thanks overall though for a tasty recipe.
  3. mrswirth
    Pork Tenderloin - Thai-Style Created by mrswirth
  4. cisbum
    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!
  5. Kris17
    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.



Find More Recipes