Pork goes perfectly with A Taste of Thai
Pad Thai Sauce, whose sweet and tangy flavors work as both a marinade and a finishing sauce.
Yield
6 servings pork, 1 scant cup marinade
Time
15 minutes to assemble marinade 4 hours marinating 15 minutes grilling Total active time: 30 minutes
INGREDIENTS
1-3.25 oz packet A Taste of Thai Pad Thai Sauce 4 tablespoons lime juice, divided 2 tablespoons A Taste of Thai Garlic Chili Pepper Sauce 2 tablespoons dark brown sugar, divided 2 teaspoons A Taste of Thai Fish Sauce 1-2 lb package whole pork tenderloin (usually 2 pieces) Optional garnish: thinly sliced basil leaves
TOOLS & EQUIPMENT
Butcher's twine* (string) or soaked bamboo skewers (cocktail size) *Butcher's twine can be found at a hardware store or gourmet shop, and sometimes at the deli department.
DIRECTIONS
Add Pad Thai Sauce, 3 tablespoons of the lime juice, Garlic Chili Pepper Sauce, 1 tablespoon of the brown sugar and Fish Sauce to a bowl. Mix well.
With a sharp knife, butterfly pork by slicing lengthwise down center, cutting three quarters of the way through meat. Open like a book.
Add meat and marinade to a baking dish that fits meat snugly. Make sure marinade is spread over all meat. Cover and refrigerate at least 4 hours, turning meat occasionally.
Just before grilling, fold 3 inches of the thin pointed end of tenderloin under itself for an even thickness of meat. Tie with butcher's twine or secure with skewers.
Preheat grill to medium-high and oil grates. Reserve marinade. Grill pork with top closed 5-7 minutes per side, or until meat registers 155°F on a meat thermometer. Pork can be slightly pink.
Meanwhile, pour marinade, remaining tablespoon of lime juice and sugar, into a small saucepan. Add one tablespoon water. Bring to a boil and turn down to a simmer. Cook 5-7 minutes.
Rest tenderloin 5 minutes and slice on diagonal. For an attractive presentation, fan meat onto serving tray or plates. Pour reserved sauce over meat and sprinkle with basil.
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