Thai Barbecued Pork
Photo: Alex Farnum; Styling: Karen Shinto
The marinade on these pork medallions is intense, so it takes only a few minutes to impart flavor. Sunset reader Karen Fukui of Olympia, Washington, shared the recipe.
How to Make It
Step 1
1
Heat grill to high (450° to 550°). In a food processor, pulse all ingredients except for pork into a paste, adding a bit of water if needed. In a medium bowl, mix pork with paste. Let sit 15 minutes.
Step 2
2
Grill pork, turning once, until browned, about 6 minutes total. Serve with rice, vegetables, and cilantro leaves.
Step 3
3
*Find in grocery stores' Asian foods aisle.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
1 stalk fresh lemongrass, stem and coarse leaves trimmed, cut into chunks
1 tablespoon sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce
1 quarter-size slice fresh ginger
1/4 teaspoon pepper
A few cilantro sprigs, plus leaves for garnish
1 tablespoon Thai red curry paste*
1 garlic clove
2 tablespoons vegetable oil
1 pound pork tenderloin, cut into 1/2-in. slices
Directions
Step 1
1
Heat grill to high (450° to 550°). In a food processor, pulse all ingredients except for pork into a paste, adding a bit of water if needed. In a medium bowl, mix pork with paste. Let sit 15 minutes.
Step 2
2
Grill pork, turning once, until browned, about 6 minutes total. Serve with rice, vegetables, and cilantro leaves.
Step 3
3
*Find in grocery stores' Asian foods aisle.
Step 4
4
Note: Nutritional analysis is per serving.
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