Pork Tenderloin - Thai-Style
- Ready In:
- 1 3⁄4 lbs pork tenderloin
- 1⁄4 cup white wine
- 1⁄4 cup soy sauce
- 1⁄4 teaspoon red pepper flakes
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 2 teaspoons fish sauce
- 2 tablespoons lime juice (fresh squeezed)
- 1 teaspoon brown sugar
- 2 teaspoons olive oil or 2 teaspoons peanut oil
- 2 tablespoons finely diced red peppers
- 2 green onions, thinly sliced on diagonal
- 1⁄4 cup chopped fresh cilantro
- 2 lime wedges
- 1 tablespoon chopped peanuts
- cornstarch, mixed with (optional)
- water (optional)
- steamed rice (jasmine preferable)
- 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.
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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.
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.
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!