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Thai Tenderloins

Source of Recipe

unkown
THAI TENDERLOINS
Plan ahead…needs to marinate overnight.
Makes 6 servings.

2 pork tenderloins or 1 boneless pork loin (1-1/2 lbs.)

Marinade
1/3 cup chicken broth
2 Tbsp. lime juice
1 Tbsp. fish sauce (nam pla) or lite soy sauce
1 Tbsp. freshly grated ginger root (or 1tsp, ground)
2 cloves garlic, minced
1 2-inch strip lemon rind
1 tsp. hot Oriental chili paste

Place pork in heavy plastic bag or glass bowl.

Marinade: In bowl, whisk together 2 Tbsp. chicken broth, lime juice, fish sauce, ginger root, garlic, lemon rind, and chili paste. Pour over pork. Close bag, secure, and set in bowl. Marinate overnight in the refrigerator or at room temperature for 1 hour. Remove pork. Strain marinade into small saucepan.

Barbecue pork over medium-hot coals, turning once or twice, for 25 to 35 minutes or until juices run clear. Or, place pork on rack in shallow roasting pan. Roast in 350-degree oven for 30 to 45 minutes or until juice runs clear.

To serve, cut into thin slices. Add remaining chicken broth to reserved marinade. Bring to boil for 2 minutes. Brush over cooked pork.

Each serving contains: 149 calories, 3g total fat, 1g saturated fat, 70mg cholesterol, 27g protein, 1g carbohydrate, 216mg sodium, 454mg potassium.