Thai Grilled Pork Tenderloin W/Cucumber Salad

Name: Thai Grilled Pork Tenderloin W/Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 1 16-ounce can unsweetened coconut milk; 2 tablespoons Thai fish sauce; 2 teaspoons ground coriander; 2 teaspoons curry powder; 2 tablespoons brown sugar; 3 pounds pork tenderloin; Dressing:; 2/3 cup white vinegar; 2/3 cup brown sugar; 1/2 teaspoon salt; 2-4 Serrano chiles, minced; Peanut Sauce:; 2 tablespoons olive oil; 2 shallots, minced; 1 1/3 cups peanut butter; 3 teaspoons red curry paste; 2 teaspoons Thai fish sauce; 1 16-ounce can unsweetened coconut milk; 3 tablespoons fresh lime juice; Salt to taste; Cucumber Salad:; 4 English cucumbers, peeled, halved lengthwise, thinly sliced; 1/2 cup cilantro, finely chopped; 4 tablespoons basil, finely chopped; Garnish:; 2/3 cup dry roasted peanuts, chopped

Servings: persons

Marinade:
1 16-ounce can unsweetened coconut milk
2 tablespoons Thai fish sauce
2 teaspoons ground coriander
2 teaspoons curry powder
2 tablespoons brown sugar
3 pounds pork tenderloin
Dressing:
2/3 cup white vinegar
2/3 cup brown sugar
1/2 teaspoon salt
2-4 Serrano chiles, minced
Peanut Sauce:
2 tablespoons olive oil
2 shallots, minced
1 1/3 cups peanut butter
3 teaspoons red curry paste
2 teaspoons Thai fish sauce
1 16-ounce can unsweetened coconut milk
3 tablespoons fresh lime juice
Salt to taste
Cucumber Salad:
4 English cucumbers, peeled, halved lengthwise, thinly sliced
1/2 cup cilantro, finely chopped
4 tablespoons basil, finely chopped
Garnish:
2/3 cup dry roasted peanuts, chopped

1
Marinade:
2
Mix all ingredients in a large bowl. Add the pork tenderloins and let stand for 10 minutes, turning once.
3
Dressing:
4
In a medium saucepan, combine vinegar, brown sugar and salt. Simmer over medium heat, stirring, just until sugar dissolves. Add the chiles. Pour dressing into medium bowl and let cool.
5
Pork:
6
Preheat grill. Remove pork tenderloins from marinade and grill until browned on all sides and firm to the touch, about 15-20 minutes. Transfer to cutting board, cover loosely with foil and rest for 15 minutes.
7
Peanut Sauce:
8
Heat oil in a medium skillet. Add the shallots and cook over medium heat until soft, about 2 minutes. Stir in peanut butter, red curry paste, fish sauce, and coconut milk. Simmer on low heat until slightly thickened, about 2 minutes. Add lime juice and season with salt.
9
Cucumber Salad:
10
Add cucumbers to the reserved dressing and toss. Stir in cilantro and basil.
11
Mound the cucumber salad in the center of a large serving platter. Thinly slice the pork and arrange around the salad. Sprinkle with peanuts, and serve the peanut sauce on the side.

1732

kcal

Calories

109

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Marinade:, 1 16-ounce can unsweetened coconut milk, 2 tablespoons Thai fish sauce, 2 teaspoons ground coriander, and more.

Yes, Thai Grilled Pork Tenderloin W/Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!