Tame Thai Tenderloin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Cross tmpj72b,
2: Pork tenderloins, (3/4 to 1 lb. each)
3/4 cup: (half of a 14 oz. can), coconut milk
1/4 cup: Soy sauce,
20: Garlic, minced or pressed
1 1/4 tsp: Ground coriander,
1/2 tsp: White pepper,
1/4 tsp: Asian red chili paste, (or liquid hot peppe
1 tbsp: Lemon juice,
1/4 tsp: Cayenne,
1/2 tsp: Sugar,
Directions:
Rinse meat and pat dry. Trim fat and silvery membrane from
tenderloins. Fold under thin ends of tenderloins to make each piece
evenly thick; tie to secure. Put meat in a zip-lock heavy plastic bag
(about 2-qt. size). In a small bowl, mix coconut milk, 3 tablespoons
soy sauce, garlic, 1 teaspoon coriander, white pepper, and chili
paste; pour over meat. Seal bag and rotate to coat meat with sauce;
chill 3 to 6 hours. Turn meat over several times. Lift meat from
marinade and drain briefly; discard marinade. Place meat on a lightly
greased grill 4 to 6 inches above a solid bed of medium coals (you
can hold your hand at grill level only 4 to 5 seconds). Cook, turning
often to brown evenly, until meat is no longer pink in thickest part
(cut to test), 18 to 22 minutes, or until a thermometer inserted in
center of meat (not folded end), registers 155 degrees. In a small
microwave-safe bowl, combine lemon juice, remaining 1 tablespoon soy
sauce, remaining 1/4 teaspoon coriander, cayenne, and sugar. Heat in
microwave oven on full power (100%) until mixture is hot, about 30
seconds.
Cut meat across the grain into thin, slanting slices. Spoon sauce
onto meat to taste. Makes 4 servings.
Per Serving:5 calories (37% from fat), 11 g fat (6.1 g sat.), 737 mg
sodium, 119 mg cholesterol. Source: Sunset Magazine - May, 1993
Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
Source from luhu.jp
tenderloins. Fold under thin ends of tenderloins to make each piece
evenly thick; tie to secure. Put meat in a zip-lock heavy plastic bag
(about 2-qt. size). In a small bowl, mix coconut milk, 3 tablespoons
soy sauce, garlic, 1 teaspoon coriander, white pepper, and chili
paste; pour over meat. Seal bag and rotate to coat meat with sauce;
chill 3 to 6 hours. Turn meat over several times. Lift meat from
marinade and drain briefly; discard marinade. Place meat on a lightly
greased grill 4 to 6 inches above a solid bed of medium coals (you
can hold your hand at grill level only 4 to 5 seconds). Cook, turning
often to brown evenly, until meat is no longer pink in thickest part
(cut to test), 18 to 22 minutes, or until a thermometer inserted in
center of meat (not folded end), registers 155 degrees. In a small
microwave-safe bowl, combine lemon juice, remaining 1 tablespoon soy
sauce, remaining 1/4 teaspoon coriander, cayenne, and sugar. Heat in
microwave oven on full power (100%) until mixture is hot, about 30
seconds.
Cut meat across the grain into thin, slanting slices. Spoon sauce
onto meat to taste. Makes 4 servings.
Per Serving:5 calories (37% from fat), 11 g fat (6.1 g sat.), 737 mg
sodium, 119 mg cholesterol. Source: Sunset Magazine - May, 1993
Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
Source from luhu.jp