GRILLED PORK TENDERLOIN WITH SPICY CHILE-COCONUT TOMATO SALAD
Provided by Tyler Florence
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Put the pork on a platter and sprinkle all over with salt and pepper. Add the olive oil and lime juice and turn to coat the pork with the marinade. Cover with plastic wrap and set aside in the refrigerator.
- For the Chile-Coconut Sauce:
- Heat the olive oil in a saucepan over medium heat. Add the ginger, garlic, lemongrass and chile and cook to soften, about 3 minutes. Add the coconut milk, and sugar and simmer until thickened, about 5 minutes. Stir in the lime juice and season with fish sauce, and salt and pepper. Cool to room temperature. Add cilantro stems and puree using an immersion blender or blender.
- Preheat an outdoor gas or charcoal grill. Blot some oil onto a thick square of paper towel and then carefully and quickly wipe the hot grates of the grill to make a non-stick surface. Put the pork on the grill and cook, turning to brown all sides, until crusty on the outside and almost cooked through but still slightly pink in the center, 10 to 15 minutes.
- Remove from the grill and let rest for a few minutes.
- To serve, slice the pork and add it to the bowl with the tomato salad. Pour over the chile-coconut sauce and toss it all together.
- Preheat the oven to 375 degrees F.
- Spread the coconut out in a thin layer on a baking sheet and bake, shaking every now and then for even cooking, until lightly browned, about 10 minutes.
- In a big bowl, toss together the tomatoes, red onion, chile, cilantro, mint, and salt and pepper. Drizzle with olive oil or with some remaining Chile-Coconut Sauce and fold in the toasted coconut and scallions.
SPICY PORK TENDERLOIN SALAD
A friend served this curry-flavored salad at a luncheon, and I tweaked it to fit our tastes. Since it's a meal in one, it's perfect for weeknights, and the presentation makes it ideal for entertaining. -Pat Sellon of Monticello, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the salt, cumin, cinnamon, chili powder and pepper; rub over pork. In a cast-iron or other ovenproof skillet, brown pork on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over pork., Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes , before slicing. For vinaigrette, in a large bowl, combine juices, mustard, salt and pepper; gradually whisk in oil. Toss vinaigrette with spinach. Place spinach on serving platter; top with sliced pork. If desired, drizzle with pan juices.
Nutrition Facts : Calories 306 calories, Fat 13g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 594mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
THAI-STYLE GRILLED PORK TENDERLOIN
Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.
Provided by Melt Organic Buttery Spread
Categories Trusted Brands: Recipes and Tips Melt® Organic Buttery Spread
Yield 6
Number Of Ingredients 14
Steps:
- For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
- For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.
- Weave 2 pieces of pork onto each skewer.
- For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
- For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
- Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
- Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.
Nutrition Facts : Calories 274 calories, Carbohydrate 16.3 g, Cholesterol 84.3 mg, Fat 10.4 g, Fiber 0.4 g, Protein 27.9 g, SaturatedFat 3.8 g, Sodium 995.6 mg, Sugar 14 g
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.
Provided by Just Call Me Martha
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Cut tenderloin in half lengthwise.
- In a ziplock bag, combine wine, soy sauce, pepper flakes, ginger, garlic, fish sauce, lime juice and brown sugar.
- Place the pork tenderloin in the marinade.
- Place in refrigerator for 1/2 hour, turning occasionally.
- Remove meat from marinade, reserving marinade.
- Heat oil in skillet.
- Brown tenderloin pieces on all sides.
- Cook until almost done.
- Remove from skillet and place on cutting board.
- Place marinade into the same skillet and bring to a simmer.
- While simmering, cut tenderloin into 1 inch slices.
- Return to skillet and cook until the meat is no longer pink.
- If desired thicken sauce with a mixture of cornstarch and cold water.
- Serve meat and sauce over steamed jasmine rice.
- Garnish with red pepper, cilantro, green onions and lime wedges.
- Sprinkle with peanuts.
More about "spicy thai pork tenderloin salad recipes"
SPICY AND CRISP THAI-INSPIRED PORK-TENDERLOIN SALAD
From seattletimes.com
Estimated Reading Time 5 mins
THAI-INSPIRED PORK TENDERLOIN SALAD - NDTV FOOD
From food.ndtv.com
SPICY PORK TENDERLOIN THAI SALAD WITH GREAT LEFTOVERS
From respectfoodroles.com
AUTHENTIC THAI RECIPE FOR SPICY PORK STEAK SALAD
From thaicookbook.tv
4.5/5 Category SaladsServings 2Total Time 18 mins
- Grill 2 small pork loin steaks on a barbeque until medium rare. Allow to cool, then slice into thin strips.
- Heat about 1/4 cup of water in a small saucepan until boiling, then add the sliced meat, soy sauce, fish sauce, lime juice, and ground chili. Stir it up well, then let it get hot again.
THAI PORK TENDERLOIN SALAD | MELISSA CLARK RECIPES - YOUTUBE
From youtube.com
PORK CHOPS MILANESE FOR TWO WITH LEMON ARUGULA
From allourway.com
ASIAN CUCUMBER SALAD RECIPE | DIETHOOD
From diethood.com
GRILLED THAI PORK TENDERLOIN WITH SOBA NOODLE SALAD - HOW SWEET …
From howsweeteats.com
ONE PAN PORK TENDERLOIN AND VEGETABLES | BUTTER YOUR BISCUIT
From butteryourbiscuit.com
SPICY THAI PORK TENDERLOIN SALAD — COMMON HOUSEFLY
From common-housefly-blog.squarespace.com
SPICY THAI PORK TENDERLOIN SALAD | MAIN COURSES | CATEGORIES
From pedroncelli.com
THAI-INSPIRED PORK TENDERLOIN SALAD - THE NEW YORK TIMES
From nytimes.com
GRILLED THAI PORK TENDERLOIN WITH COCONUT LIME PEANUT SAUCE
From houseofnasheats.com
SPICY THAI PORK TENDERLOIN SALAD - PLAIN.RECIPES
From plain.recipes
GINGER PORK IN THAI SALAD - RECETTES COOKING
From recettescooking.com
SPICY THAI PORK TENDERLOIN SALAD RECIPE - KEEPRECIPES
From keeprecipes.com
SPICY THAI PORK TENDERLOIN SALAD RECIPE - FOODGURUUSA.COM
From foodguruusa.com
INSIDE THE SECRET THAI STREET FOOD BUFFET INSIDE AN ASTORIA MARKET ...
From ny.eater.com
SPICY THAI PORK TENDERLOIN SALAD - DVO
From dvo.com
TOP 40 PORK TENDERLOIN SALAD RECIPE RECIPES
From gengo.keystoneuniformcap.com
SPICY THAI PORK TENDERLOIN SALAD | TABLE&SPOON
From tablenspoon.com
You'll also love