THAI-STYLE GRILLED PORK SKEWERS | MOO YANG
These Thai-style grilled pork skewers are slightly sweet, a traditional Thai recipe that's thinly sliced pork tenderloin or loin marinated in a marinade made with fish sauce, coconut cream, cilantro, and white peppercorns and known as Moo Yang in its native land.
Provided by Tom Vandenberghe
Categories Mains
Time 1h40m
Number Of Ingredients 9
Steps:
- If using wooden or bamboo skewers, soak them in water for at least 1 hour to prevent them from burning.
- Meanwhile, combine all the ingredients but the pork in a large bowl and mix well. Add the pork and marinate for at least half an hour.
- Fire up the grill (preferably a charcoal one) and let it settle on medium or medium-high flames.
- Weave the strips of pork onto the skewers, allowing as much of the marinade to cling to the pork as you desire. Grill, turning a few times, until the pork is cooked through, 5 to 8 minutes.
- Serve the grilled pork skewers immediately.
Nutrition Facts : ServingSize 1 skewer, Calories 102 kcal, Carbohydrate 3 g, Protein 10 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 29 mg, Sodium 643 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
PORK SATAY WITH THAI SPICES AND PEANUT SAUCE
Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.
Provided by David Tanis
Categories finger foods, appetizer
Time 45m
Yield 12 small skewers
Number Of Ingredients 30
Steps:
- Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
- Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
- Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
- Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.
GRILLED THAI PORK TENDERLOIN WITH SOBA NOODLE SALAD
This grilled thai pork tenderloin is so easy, super flavorful, and the perfect weeknight meal when you serve it with a soda noodle salad.
Provided by How Sweet Eats
Categories Main Course
Time 2h35m
Number Of Ingredients 20
Steps:
- Combine the chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a bowl, whisking to combine. Place the pork tenderloin in a resealable plastic bag or in a baking dish. Cover with half of the sauce, tossing to coat. Marinate the pork in the fridge for at least 2 hours, or even overnight.
- Place the remaining sauce in a saucepan. Bring to a boil, the reduce to a simmer and cook for 2 to 3 minutes until slightly thickened. You can do this and store it in the fridge, or heat it and serve right before you eat.
- Preheat your grill to medium-high heat - ideally we want the temperature to be around 500 degrees F. Let the grill heat for at least 15 minutes.
- While the grill is heating, I like to bring the water to a boil for my soba noodles. Cook them according to the directions on the package. After cooking, be sure to rinse them with cold water so they don't stick together.
- To make the soba noodle salad, toss the soba noodles with a few tablespoons of the remaining peanut sauce mixture. You can use as much as you like - you can even use all of it if you wish. Toss the arugula microgreens, carrots, peppers, cucumbers and cilantro in with the noodles. Taste the noodles and see if they need any more seasoning - if they do, add a sprinkle of salt and pepper. As a note, I like to assemble this salad while the pork tenderloin is on the grill.
- To grill the pork, remove the tenderloin from the marinade, allowing the marinade to drip off as much as it can. Place the tenderloin on the grill. You want to cook it for 20 to 25 minutes total. I turned it after 8 minutes, then turned it after 8 minutes again. You want the inside temperature to be 140-145 degrees F. Make sure to go by what the thermometer says, because the heat on every grill can differ!
- Once the tenderloin is finished, place it on a sheet pan or dish and let it rest for 20 minutes. After 20 minutes, slice it.
- Garnish your soba noodle salad with another drizzle of peanut sauce if you have some left, a sprinkle of peanuts, more cilantro if you want and the sliced hot peppers.
- I like to serve this by placing the pork tenderloin on top of the soba noodle salad. I think it makes for the prettiest presentation! But you can serve them separately as well. My preference is to serve the soba noodles cold (or, at least, cool) and the tenderloin warm. The combination is amazing! You can serve them both cold or hot, whichever you prefer. Serve with lime wedges for spritzing!
SPICY THAI PORK TENDERLOIN SALAD
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
- Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
- Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
- In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
- To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams
THAI-STYLE GRILLED PORK TENDERLOIN
Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.
Provided by Melt Organic Buttery Spread
Categories Trusted Brands: Recipes and Tips Melt® Organic Buttery Spread
Yield 6
Number Of Ingredients 14
Steps:
- For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
- For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.
- Weave 2 pieces of pork onto each skewer.
- For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
- For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
- Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
- Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.
Nutrition Facts : Calories 274 calories, Carbohydrate 16.3 g, Cholesterol 84.3 mg, Fat 10.4 g, Fiber 0.4 g, Protein 27.9 g, SaturatedFat 3.8 g, Sodium 995.6 mg, Sugar 14 g
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.
Provided by Just Call Me Martha
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- 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.
GRILLED THAI PORK TENDERLOIN WITH COCONUT LIME PEANUT SAUCE
This Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce is packed with delicious flavors and is perfect served with coconut jasmine rice and an easy cucumber salad for dinner. Don't forget coconut mango sticky rice for dessert!
Provided by Amy Nash
Categories Dinner
Time 30m
Number Of Ingredients 22
Steps:
- Combine all of the marinade ingredients except for the pork tenderloin in a bowl and whisk together. Place the pork tenderloin in a large ziptight bag and pour the marinade over it, sealing well and marinating in the refrigerator for at least 30 minutes and up to 24 hours.
- Remove the meat from the fridge for 30 minutes to 1 hour before cooking and let it sit on the counter to take off the chill. When ready to cook, heat the grill to high and place the the marinated pork tenderloin on the hot grill. Reserve the marinade.
- Grill the marinated pork tenderloin over high heat with the lid closed for 5-6 minutes, then flip it over and grill another 5-6 minutes. Turn the grill off but leave the lid closed and let the tenderloin continue to cook for another 5 minutes until it reaches 140-145 degrees F on an instant-read meat thermometer. Pull the meat off the grill and let rest for 5-10 minutes before slicing.
- While the meat is cooking, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Let it simmer for a minute or two to kill any bacteria and thicken it into a wonderful coconut lime peanut sauce. After the pork tenderloin is sliced and ready to serve, drizzle it with the sauce and serve any reminder on the side.
- Combine the cucumber salad ingredients in a bowl for 15 minutes in the refrigerator. Remove the serrano peppers and serve. If you prefer a spicy salad, you could very thinly slice the serrano pepper and leave it in the salad.
Nutrition Facts : Calories 443 kcal, Carbohydrate 28 g, Protein 31 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 74 mg, Sodium 964 mg, Fiber 3 g, Sugar 17 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
THAI QUIVERING TENDERLOINS
This Thai-inspired dish is simple enough to cook for a weeknight, yet elegant enough to serve for a dinner party.
Provided by Adrienne Lane
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk together the orange juice, soy sauce, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger root in a bowl. Lie the tenderloins in a glass baking dish; pour the orange juice mixture over the tenderloins. Marinate in refrigerator at least 1 hour and up to 8 hours or overnight.
- Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.
- Cook until the pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- While the pork cooks, combine the reserve marinade and chicken stock in a saucepan. Bring to a boil. Allow to boil 2 minutes; reduce heat to low and simmer 5 to 7 minutes. Cut the tenderloins into 1/4-inch slices; spoon the sauce over the sliced pork to serve.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 10.1 g, Cholesterol 65.5 mg, Fat 6.5 g, Fiber 0.7 g, Protein 25.4 g, SaturatedFat 1.8 g, Sodium 437.9 mg, Sugar 8.2 g
SESAME PORK WITH THAI CUCUMBER SALAD
From Thai Cooking and More. To toast sesame seeds, spread seeds in a small skillet. Shake skillet over medium heat 2 minutes or until seeds begin to pop and turn golden. Prep time does not include marinade time.
Provided by Karen From Colorado
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine soy sauce and garlic in a small cup.
- Place tenderloin in a resealable food storage bag; pour soy/garlic mixture over the pork; turn to coat and refrigerate for 1 to 2 hours.
- While pork marinates, prepare cucumber salad.
- Wash, but do not peel cucumber; cut into thin slices.
- Mix cucumber and onion in a medium bowl.
- Combine vinegar, lime juice and sugar in a small bowl; stir into cucumbers and onions.
- Cover and refrigerate salad at least 30 minutes.
- Stir in cilantro and top with peanuts before serving.
- Preheat oven to 400 degrees F.
- Drain pork, reserving 1 tablespoon of the marinade.
- Combine honey, brown sugar, ginger and reserved marinade in a small bowl.
- Place pork in a shallow foil lined roasting pan; brush with 1/2 the honey mixture; roast for 10 minutes.
- Turn pork over and brush with remaining honey mixture.
- Sprinkle sesame seeds evenly on the top.
- Roast for 10 to 15 minutes or until internal temperature reaches 155 degrees F when tested with a meat thermometer inserted into the thickest part of the meat.
- Let pork rest under a foil tent on a cutting board for 5 minutes. Internal temp will continue to rise to about 160 degrees.
- Cut into 1/2-inch slices and serve with Thai cucumber salad.
Nutrition Facts : Calories 313.8, Fat 10, SaturatedFat 2.2, Cholesterol 73.7, Sodium 1070.8, Carbohydrate 29.9, Fiber 2, Sugar 23.3, Protein 28
GRILLED PORK TENDERLOIN WITH SPICY CUCUMBER, APPLE AND MANGO SALAD
This recipe actually started off very different for me because I initially wanted to make my version of a Thai green papaya salad. I had the hardest time finding green papaya while I was visiting my in-laws, so I used what I found in the store: crunchy green apples, sweet tangy mango and cooling cucumber. Luckily, this quickly turned into one of my new favorite salads. It goes great with grilled pork, chicken, shrimp and fish.
Provided by Megan Mitchell
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pork: Preheat the grill to medium-high, about 375 degrees F, or preheat a large grill pan over medium-high heat. Clean and oil the grill grates or grill pan.
- Lightly oil the tenderloin and sprinkle with salt and pepper. Grill, covered, until you get nice grill marks and a thermometer inserted into the thickest part registers 145 degrees F, flipping once, 14 to 16 minutes. Remove to a cutting board and let rest for 5 minutes. Slice into 1/2-inch thick pieces and transfer to a large plate or platter.
- While the pork grills, make the salad: Combine the cucumber with the apple, mango and mint in a large bowl. Combine the lime zest with the juice, jalapeno, garlic, brown sugar, fish sauce, tamari, vinegar and salt in a small bowl. Whisk together then pour over the salad (see Cook's Note). Add some of the peanuts, saving the rest for garnish.
- Top the pork with the salad, mounding it high in the middle of the platter. Sprinkle with the reserved peanuts and a few mint leaves.
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- Light a grill or preheat a grill pan. Season the pork with salt and pepper. Grill the pork over moderately high heat, turning once, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest for 5 minutes.
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- Brush onion slices with oil and add to grill. Add pork to grill and cook over medium heat, turning once or twice, until onions are lightly charred and very tender and pork is lightly charred and cooked through, about 10 minutes. Transfer to a cutting board and loosely cover with foil to keep warm.
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- Place the pork tenderloin in an air tight container, and cover with the marinade. Marinate for 2 hours up to overnight, turning the tenderloin over once in a while for even marinating.
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