Ingredients
-
1 3/4
-
1/4
-
1/4
-
1/4
-
1
-
1
-
2
-
2
-
1
-
2
-
2
-
2
-
1/4
-
2
-
1
Directions
Pork Tenderloin – Thai-Style,This Asian style tenderloin takes very little time to prepare, but looks and tastes like a lot of work went into it. The recipe as is serves two, but doubles well if you are serving more people. I serve with chili-garlic paste on the side. Prep time includes marinating time.,Now I have to say that I like this recipe…great balance of flavours…I think this is the fourth time I’ve made it this month. That being said though I do find it puzzling. Is that supposed to be 1 tenderloin at 3/4 of a pound?…using 1 and 3/4 of a pound for two people doesn’t make any sense…that would be 12oz for each person. But then that seems to be an awful lot of liquid for only 3/4 of a pound.The first time I made it I took it as 1 and 3/4 lbs and the liquid ratio seemed to be perfect. Which fed my family of four quite nicely. I also find the cooking method unusual…so I just cut the tenderloin up like I would for any other stirfry…works just fine.And just as addition…I CANNOT keep fresh peanuts in my house for very long…they get devoured, BUT I always have peanut butter so at the very end I add about a soup spoon of peanut butter to the liquid…thickens it without adding cornstarch and using ‘crunchy’ substitutes for the chopped peanuts texture perfectly. Thanks overall though for a tasty recipe.
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Steps
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1
Done
|
Cut Tenderloin in Half Lengthwise. |
|
2
Done
|
in a Ziplock Bag, Combine Wine, Soy Sauce, Pepper Flakes, Ginger, Garlic, Fish Sauce, Lime Juice and Brown Sugar. |
|
3
Done
|
Place the Pork Tenderloin in the Marinade. |
|
4
Done
|
Place in Refrigerator For 1/2 Hour, Turning Occasionally. |
|
5
Done
|
Remove Meat from Marinade, Reserving Marinade. |
|
6
Done
|
Heat Oil in Skillet. |
|
7
Done
|
Brown Tenderloin Pieces on All Sides. |
|
8
Done
|
Cook Until Almost Done. |
|
9
Done
|
Remove from Skillet and Place on Cutting Board. |
|
10
Done
|
Place Marinade Into the Same Skillet and Bring to a Simmer. |
|
11
Done
|
While Simmering, Cut Tenderloin Into 1 Inch Slices. |
|
12
Done
|
Return to Skillet and Cook Until the Meat Is No Longer Pink. |
|
13
Done
|
If Desired Thicken Sauce With a Mixture of Cornstarch and Cold Water. |
|
14
Done
|
Serve Meat and Sauce Over Steamed Jasmine Rice. |
|
15
Done
|
Garnish With Red Pepper, Cilantro, Green Onions and Lime Wedges. |
