July 27: Grilled Thai Tenderloin Cutlet
POSTED: 10:07 am MDT July 27,
2008
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 2-3 minutes per side. Serve on sandwich buns if desired. Serves 6-8.
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 2-3 minutes per side. Serve on sandwich buns if desired. Serves 6-8.
