Grilled Thai Tenderloin Cutlets
The versatility of pork tenderloin makes it the perfect centerpiece for an outdoor meal. These cutlets add an exotic touch to your patio dinner.
2 whole pork tenderloins
2 tablespoons minced fresh garlic
2 tablespoons grated fresh ginger
1/3 cup soy sauce
1 tablespoons garlic chili paste
2 tablespoons minced fresh mint
Sandwich buns (optional)
- Cut tenderloins crosswise into 1 1/2-inch pieces; flatten with heel of hand to about 1/8-inch thickness and place in shallow pan.
- Combine remaining ingredients and pour over pork cutlets; cover and refrigerate for up to four hours.
- Remove pork from marinade (discard remaining marinade) and grill over medium-hot coals just until nicely browned; about 2 to 3 minutes per side.
- Serve on sandwich buns if desired.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 140 calories Protein 24 grams Fat 4 grams Sodium 220 milligrams Cholesterol 75 milligrams.
Recipe and photograph provided courtesy of National Pork Board.