Pork Tenderloin with Laab Seasonings

20 minutes to assemble
1 hour to marinate
6 minutes to grill per side

4 servings

20 minutes to assemble
1 hour to marinate
6 minutes to grill per side

4 servings

The flavors of laab bring out the best in this grilled pork.

Ingredients

In a medium skillet heat oil over a medium-high heat. Chop scallions and add white parts to skillet, reserving green parts. Add garlic and ginger. Stirring, cook until vegetables start to soften. Add Fish Sauce, Red Curry Paste and brown sugar. Stirring, cook until curry is dissolved and fragrant. Cool ingredients.
Add 1/2 cup mint (reserving remains for garnish) and 1/4 cup of lime juice to curry mixture. Stir well and pour into zip lock gallon size plastic bag.
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 to plastic bag and cover all sides with marinade. Squeeze out air and lay flat in refrigerator. Marinate for one hour.
Preheat grill to medium high and oil grates. Grill 6 minutes per side or until meat registers 150 degrees on a meat thermometer (pork can be slightly pink). Meanwhile squeeze marinade from plastic bag into a small saucepan. Add remaining 1/4 cup lime juice and bring to a boil. Turn down to a simmer and cook 5 minutes. Strain through a fine sieve and reserve sauce.
Slice tenderloin on a diagonal and pour reserved sauce over meat. Sprinkle with remaining mint, peanuts and reserved scallion greens. Jasmine rice and cucumber salad nicely compliment this dish.

This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.

Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.