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GRILLED LEMONGRASS PORK TENDERLOIN

5:09 PM, Jun 25, 2013   |    comments
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SERVES: 4

INGREDIENTS

6 Lemongrass Stalks
3 tbsp Water
3 tbsp Lime Juice
1 clove Garlic
3 tbsp Food Lion Honey
1 tbsp Food Lion Soy Sauce
1 tsp Food Lion Red Pepper Flakes
¼ tsp Kosher Salt
3 tbsp Food Lion Canola Oil
1 Pork Tenderloin
2 tbsp Fresh Cilantro

DIRECTIONS

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.

2. Puree chopped lemongrass and water in blender until smooth, about 2 minutes.

3. 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.

4. Marinate in refrigerator for at least 4 hours but preferably overnight; turn as needed to evenly coat. Reserve remaining marinade for basting.

5. Preheat grill to medium. Clean it with a stiff brush, then rub with canola oil. 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°F to 145°F (60°C to 63°C) for medium-rare to medium or 150°F to 155°F (66°C to 68°C) for medium to medium-well.

7. Remove from grill, and allow to rest for 5 minutes before slicing. Sprinkle with cilantro and serve hot or at room temperature.

8. Variation: Marinade also delicious for beef, chicken, shrimp and fish. Marinate beef, pork and chicken overnight, fish and shrimp up to 1 hour.

9. Serving Suggestion: 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.

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