How to make it

  • In a medium skillet heat oil over a medium-high heat. Chop scallions and add white parts to skillet, reserving green parts. Add garlic and ginger.
  • Stirring, cook until vegetables start to soften. Add Fish Sauce, Curry Paste and brown sugar. Stirring, cook until curry is dissolved and fragrant. Cool ingredients.
  • Add 1/2 cup mint (reserving remains for garnish) and 1/4 cup of lime juice to curry mixture. Stir well and pour into zip lock gallon size plastic bag.
  • With a sharp knife, butterfly pork by slicing lengthwise down center, cutting three quarters of the way through meat. Open like a book. Add meat to plastic bag and cover all sides with marinade. Squeeze out air and lay flat in refrigerator. Marinate for one hour.
  • Preheat grill to medium high and oil grates. Grill 6 minutes per side or until meat registers 150 degrees on a meat thermometer (pork can be slightly pink).
  • Meanwhile squeeze marinade from plastic bag into a small saucepan. Add remaining 1/4 cup lime juice and bring to a boil. Turn down to a simmer and cook 5 minutes. Strain through a fine sieve and reserve sauce.
  • Slice tenderloin on a diagonal and pour reserved sauce over meat.
  • Sprinkle with remaining mint and peanuts.
  • Jasmine rice and cucumber salad nicely compliment this dish.

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