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.
Heat 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
Nutritional Analysis Per 4 Servings: Calories 317 Total Fat 12g aturated
Fat 2g holesterol 104mg odium 234mg Carbohydrates 8g Fibre 0g Protein 37g