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Grilled Lemongrass Pork Tenderloin

Grilled Lemongrass Pork Tenderloin



  1. 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.
  2. Add lime juice, garlic, honey, soy sauce, pepper flakes, salt and canola oil, and blend until smooth, about 1 minute more.
  3. 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.
  4. Heat grill to medium. Clean it with stiff brush, then rub with canola oil.
  5. Remove tenderloin from marinade and shake off excess. Discard marinade. Season pork with salt.
  6. 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.
  7. Remove from grill, and allow to rest for 5 minutes before slicing.
  8. 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

Recipe and photo credit:


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