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
THAI PORK LOIN
Very quick and savory dish made with thinly sliced pork loin in combination with butter, wine, and fresh cilantro.
Provided by SHORTYWEINSTEIN
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Season meat with salt and pepper to taste.
- In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
- Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 1.7 g, Cholesterol 79.1 mg, Fat 20.5 g, Fiber 0.1 g, Protein 22.5 g, SaturatedFat 7.2 g, Sodium 351.9 mg, Sugar 0.6 g
AWESOME SPICY THAI BONELESS PORK LOIN
This recipe for pork roast is without a doubt the best tasting ,not to sweet not to spicy just yum, yum, I got it out of a Cosco flier
Provided by DotM7037
Categories Pork
Time 2h5m
Yield 30 1/2 inch slices, 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Mix soya sauce, lime juice, honey, oil, ginger, garlic and chilies.
- blend well.
- put pork roast in a zip lock bag and add marinate.
- Refrigerate overnight and turn occasioally.
- 400 oven.
- grease a shallow roasting pan Roast pork uncovered for 15 mins.
- reduce to 350.
- Interior temperature should reach 170 f.
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.
PORK LOIN WITH THAI SAUCE AND PAPAYA SALAD
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- For the Thai Paste: Preheat the oven to 400 degrees F. Spread the cashews on a baking tray and roast until golden brown, about 10 minutes. Cool.
- In a small pan, cook the ginger in the plum wine until the wine evaporates. With a mortar and pestle or in a blender, puree all of the Thai Paste ingredients. Reserve.
- For the Salad: In a medium bowl, combine the papaya, onion, cilantro, and jalapeno. In a small bowl, whisk together the lime juice, vinegar, and honey. At serving time, toss the dressing with the salad and season with salt and pepper, to taste.
- Raise the oven temperature to 450 degrees F. Season the pork medallions with salt and pepper and flatten slightly with a cleaver or a heavy plate. In an ovenproof skillet, heat the peanut oil. Over high heat, brown both sides of the medallions. Transfer to the oven and roast until medium rare, about 15 minutes. Remove the medallions to a plate and keep warm.
- Pour the grease from the skillet and deglaze the pan with port. Pour in the stock and cook over high heat until the sauce thickens slightly. Whisk in 1/4 cup of the Thai paste and season, to taste, with salt, pepper, and lime juice. Keep warm.
- Cut each medallion into slices. Pour a little sauce into the center of 4 warmed plates and arrange slices of the pork on 1 side of the sauce. Mound a little salad in each radicchio leaf, set alongside the slices of pork, and garnish with a few cilantro leaves.
THAI PORK AND NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
- Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
- Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
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
THAI ROAST RED PORK - MOO DAENG
Make and share this Thai Roast Red Pork - Moo Daeng recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Pat the pork loin dry; mix the food coloring with 2 tbsp water, and rub the pork with this solution.
- To prepare marinade, combine fish sauce, soy sauce, hoisin sauce, sherry, brown sugar, garlic, ginger, five spice, and sesame oil in a blender and mix on high for about 30 seconds.
- Marinate pork in a large ziplock bag or shallow dish, working marinade all over meat, for at least 2 hours, turning meat occasionally.
- Preheat oven to 450 degrees F.
- Line a baking dish with heavy foil; place a meat rack in the dish (to elevate roast); oil rack to prevent sticking; place roast on rack in dish and place in preheated oven.
- After 15 minutes, reduce heat to 350 degrees F.
- Meanwhile, place marinade in a small saucepan and bring to a boil; boil for 3-5 minutes, stirring constantly, add a little water if mixture becomes too thick; set aside.
- Cook roast in preheated oven, checking with meat thermometer starting at about 30 minutes, basting at intervals with cooked marinade.
- For a roast that is medium (has pinkness in the center), go for 160 degrees; for a roast that is well-done (fully cooked), go for 170 degrees.
- When done, remove roast from heat and let it rest for 15 minutes.
- Thinly slice roast into 1/4" medallions.
- and place on a large platter.
- Garnish with cilantro leaves; serve with hot steamed rice.
THAI PORK CHOPS
Another recipe from Cooking Pleasures that I am putting here for safe keeping. Serve these with some jasmine rice and green beans for a lovely meal. Feel free to adjust the amount of jalapenos you use ot suit your taste.
Provided by SkinnyMinnie
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet over medium high heat until hot.
- Add the pork chops and cook for 10 min, turning once or until it is no longer pink in the center.
- Remove to a plate and cover with foil while you prepare the sauce.
- Reduce the heat to medium and add the jalapeno peppers and garlic to the skillet. If you need to add a little more oil to the skillet, do so now.
- Cook for 1-2 min or until softened, stirring occasionally.
- Stir in the fish sauce and sugar.
- Bring to a boil and boil for 1 minute.
- Pour the sauce over the pork chops and sprinkle with the chopped cilantro and peanuts.
Nutrition Facts : Calories 983.9, Fat 60.6, SaturatedFat 12.2, Cholesterol 263.1, Sodium 1783.6, Carbohydrate 8.9, Fiber 1.4, Sugar 5.8, Protein 96.4
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 PORK & PEANUT CURRY
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
- Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
- Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
TANGY THAI PORK WITH NOODLES
I love the versatility of this recipe! Often, we will use 1/2 the amount of meat listed and increase the vegetables. Vegetables listed below are what we like to use, but substitutions can easily be made. The original recipe called for onion and cabbage, but I prefer the mix below. The marinade may also be doubled with half reserved to use as sauce for the vegetables. The pork may be marinated up to overnight but only needs 15 minutes, it will have more flavor the longer it is marinated.
Provided by noway
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes.
- Add pork, marinate while preparing pasta and vegetables or up to overnight.
- Cook spaghetti or rice noodles according to package directions, drain.
- Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic for 1-2 minutes.
- Add vegetables and saute until crisp-tender (about 5 minutes).
- Remove vegetables from skillet and keep warm.
- Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
- Return vegetables to skillet, heat through and serve.
THAI PORK SATAY
This is a wonderful pork shish kabob with a Thai flavor. I took this on a church campout and it was a huge hit.
Provided by PAULCHASE
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes.
- Preheat grill for high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes.
- Lightly oil grate. Cook skewers for 10 minutes, or to desired doneness. Turn skewers while grilling to cook evenly, and brush with boiled marinade during last few minutes.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 22.7 g, Cholesterol 48.9 mg, Fat 11 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 2.3 g, Sodium 577.7 mg, Sugar 10.8 g
THAI-STYLE PORK
A creamy Thai peanut sauce coats tender pork in this delectable dish. The recipe is from a friend in my cooking club, and it's always a favorite. -Amy Van Orman, Rockford, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.
Nutrition Facts : Calories 357 calories, Fat 20g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
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