Thai Pork Loin Marinade

A bit of reserved marinade serves as the dressing. Seal the bag tightly toss to coat the pork and let the pork marinate in the refrigerator for up to 1 hour. Cook until almost done.

Olivia Luz

Brown tenderloin pieces on all sides. Squeeze the air out of the bag and seal. Remove from skillet and place on cutting board. Place in refrigerator for 1 2 hour turning occasionally. Lean pork tenderloin is marinated with chiles ginger root and cilantro grilled or broiled then combined with cabbage fresh herbs and nuts and coconut for richness.

The recipe makes a large batch. This thai sweet chili marinade makes is superb for grilling or baking chicken pork fish shrimp or even tofu. Place a skillet on medium high and add 3 tbsp of grapeseed oil. Take the pork loin out of the marinade and pat dry on a paper towel. Heat oil in skillet.

Combine the marinade and pork in a large zipper lock bag. The great thing about this recipe is that it can also be used as a dip for serving. Combine the melt r fish sauce soy sauce brown sugar garlic and pepper in a bowl. Use only 1 2 for marinating reserving the rest for serving. Remove meat from marinade reserving marinade.

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Place the pork tenderloin in the marinade. Refrigerate and let marinade for at least 30 minutes or up to 8 hours. Preheat oven to 425 degrees. When the oil is sizzling put the tenderloins into the oil and brown to a crispy state rotate until the tenderloin has been browned all the way around. Weave 2 pieces of pork onto each skewer.

Season the pork tenderloin with salt and pepper and place it in gallon sized resealable plastic bag. You can halve it or make the whole thing and enjoy the leftovers. Place marinade into the same skillet and bring to a simmer. Season the pork tenderloin with salt and pepper and place it in gallon sized resealable plastic bag. Place the pork tenderloin in the marinade.

Place marinade into the same skillet and bring to a simmer. Combine the marinade and pork in a large zipper lock bag. The recipe makes a large batch. Brown tenderloin pieces on all sides.