|Julian's Grilled Thai Pork Medallions|
with Coconut Rice and Garlic Snow Peas
1/4 cup cilantro
1/4 cup soy sauce
3 tablespoons Thai fish sauce (optional)
Juice of 2-3 Limes
3 Tablespoons brown sugar
1 serrano or jalapeño chili peppers
4 large Cloves Garlic
Blend everything in food processor. Can be used to marinate pork 8 hours or overnight, chicken 4-6 hours, or shrimp 1-2 hours.
Side Dishes: To make the rice, simply substitute the water in your white rice recipe/cooker for coconut water and two tablespoons of coconut milk. For the snow peas (also called pea pods), clean and saute in a little oil with crushed garlic, salt and pepper.
Grilled Thai Pork MedallionsIngredients
1-2 pork tenderloins
Thai marinade (above or store bought)
2 tablespoons olive oil
Slice the pork tenderloins into medallions about 1/2 to 3/4 inches thick. Combine the sauce and the meat in a large zippered storage bag and put it in the refrigerator for 8 hours or overnight. Turn the bag over halfway through to ensure an even distribution of the marinade.
Heat the grill to hot. Using the vegetable oil brush on or use a paper towel soaked in the oil and your tongs to oil the grill grates. Place the pork medallions on the hot grill. Cook 2-3 minutes. Turn and cook another minute or two. Serve with the rice and peas.