Tame thai tenderloin
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Tame thai tenderloin
  Thai    Tenderloin  
Last updated 6/12/2012 1:26:10 AM. Recipe ID 60446. Report a problem with this recipe.
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      Title: Tame thai tenderloin
 Categories: Ham/pork, Main dish, China, Thailand, Thai
      Yield: 4 Servings
      2    Pork tenderloins (3/4 to 1
           -pound each)
    3/4 c  Coconut milk (1/2 of a 14oz
    1/4 c  Soy sauce
      2    Garlic cloves; minced
  1 1/4 ts Ground coriander
    1/2 ts White pepper
    1/4 ts Asian red chili paste (or
           -liquid hot pepper seasoning
      1 tb Lemon juice
    1/4 ts Cayenne
    1/2 ts Sugar
    Rinse meat and pat dry.  Trim fat and silvery membrane from
  tenderloins. Fold under thin ends of tenderloins to make each piece
  evenly thick; tie to secure.  Put meat in a zip-lock bag (about 2
  quart size). In small bowl, mix coconut milk, 3 Tbs soy sauce,
  garlic, 1 tsp coriander, white pepper, and chile paste; pour over
  meat. Seal bag and rotate to coat meat with sauce; chill 3 to 6
  hours. Turn meat over several times.
    Life meat form marinade and drain briefly; discard marinade. Place
  meat on a lightly greased grill 4 to 6 inches above a solid bed of
  medium coals. Cook, turning often to brown evenly, until meat is no
  longer pink in thickest part (cut to test), 18 to 22 minutes, or
  until a thermometer inserted in center of meat (not folded end)
  registers 155 degrees.
    In a small microwave-safe bowl, combine lemon juice, remaining 1
  tbs soy sauce, remaining 1/4 tsp coriander, cayenne, and sugar. Heat
  in a microwave oven on full power (100 percent) until mixture is hot,
  about 30 seconds.
    Cut meat across the grain into thin, slanting slices. Spoon sauce
  onto meat to taste.  Makes 4 servings.

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Recipe ID 60446 (Apr 03, 2005)

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