Grilled Lemongrass Pork Tenderloin
- 6 lemongrass stalks
- 3 tablespoons water 45 mL
- 3 tablespoons freshly squeezed lime juice 45 mL
- 1 garlic clove
- 3 tablespoons honey 45 mL
- 1 tablespoon soy sauce 15 mL
- 1 teaspoon crushed red pepper flakes, or to taste 5 mL
- 1/4 teaspoon kosher salt, or to taste 1 mL
- 3 tablespoons canola oil 45 mL
- 1 pork tenderloin (about 1 1/2 lb/750 g), trimmed
- 2 tablespoons chopped fresh cilantro, for garnish 30 mL
- Trim off root ends of lemongrass; remove all tough outer leaves. Cut off tender lower 4 to 6 inches (10 to 15 cm) of stalks, and chop. Discard tops. Purée chopped lemongrass and water in blender until smooth, about 2 minutes.
- Add lime juice, garlic, honey, soy sauce, pepper flakes, salt and canola oil, and blend until smooth, about 1 minute more.
- Place pork in large resealable plastic bag; add 2/3 of marinade, and squeeze out excess air. Marinate in refrigerator for at least 4 hours but preferably overnight; turn as needed to evenly coat. Reserve remaining marinade for basting.
- Preheat grill to medium. Clean it with stiff brush, then rub with canola oil.
- Remove tenderloin from marinade and shake off excess. Discard marinade. Season pork with salt.
- Grill until cooked through, about 6 to 8 minutes per side. Baste pork with reserved marinade halfway through cooking time. Cook until an instant-read thermometer registers 140 degrees F to 145 degrees F (60 degrees C to 63 degrees C) for medium-rare to medium or 150 degrees F to 155 degrees F (66 degrees C to 68 degrees C) for medium to medium-well.
- Remove from grill, and allow to rest for 5 minutes before slicing.
- Sprinkle with cilantro and serve hot or at room temperature.
Yield: 4 servings
Variation: Marinade also delicious for beef, chicken, shrimp and fish. Marinate beef, pork and chicken overnight, fish and shrimp up to 1 hour.
Tip: Delicious served with stir-fried vegetables and jasmine rice. Or slice into thin strips and serve as lettuce wraps with fresh mint, cilantro and a Thai or Vietnamese dipping sauce.
Nutritional Analysis Per 4 Servings: Calories 317 Total Fat 12g aturated Fat 2g holesterol 104mg odium 234mg Carbohydrates 8g Fibre 0g Protein 37g
Source: Kathleen Bruno
Reprinted with permission from