Thai Pork Loin Recipes

THAI PORK LOIN

Steps:

• Season meat with salt and pepper to taste.
• In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
• Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving.

THAI-STYLE GRILLED PORK TENDERLOIN

Steps:

• For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
• For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.
• Weave 2 pieces of pork onto each skewer.
• For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
• For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
• Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
• Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

PORK TENDERLOIN - THAI-STYLE

Steps:

• Cut tenderloin in half lengthwise.
• In a ziplock bag, combine wine, soy sauce, pepper flakes, ginger, garlic, fish sauce, lime juice and brown sugar.
• Place the pork tenderloin in the marinade.
• Place in refrigerator for 1/2 hour, turning occasionally.
• Remove meat from marinade, reserving marinade.
• Heat oil in skillet.
• Brown tenderloin pieces on all sides.
• Cook until almost done.
• Remove from skillet and place on cutting board.
• Place marinade into the same skillet and bring to a simmer.
• While simmering, cut tenderloin into 1 inch slices.
• Return to skillet and cook until the meat is no longer pink.
• If desired thicken sauce with a mixture of cornstarch and cold water.
• Serve meat and sauce over steamed jasmine rice.
• Garnish with red pepper, cilantro, green onions and lime wedges.
• Sprinkle with peanuts.

AWESOME SPICY THAI BONELESS PORK LOIN

Steps:

• Mix soya sauce, lime juice, honey, oil, ginger, garlic and chilies.
• blend well.
• put pork roast in a zip lock bag and add marinate.
• Refrigerate overnight and turn occasioally.
• 400 oven.
• grease a shallow roasting pan Roast pork uncovered for 15 mins.
• reduce to 350.
• Interior temperature should reach 170 f.

THAI PORK AND NOODLES

Steps:

• Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
• Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
• Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

PORK LOIN WITH THAI SAUCE AND PAPAYA SALAD

Steps:

• For the Thai Paste: Preheat the oven to 400 degrees F. Spread the cashews on a baking tray and roast until golden brown, about 10 minutes. Cool.
• In a small pan, cook the ginger in the plum wine until the wine evaporates. With a mortar and pestle or in a blender, puree all of the Thai Paste ingredients. Reserve.
• For the Salad: In a medium bowl, combine the papaya, onion, cilantro, and jalapeno. In a small bowl, whisk together the lime juice, vinegar, and honey. At serving time, toss the dressing with the salad and season with salt and pepper, to taste.
• Raise the oven temperature to 450 degrees F. Season the pork medallions with salt and pepper and flatten slightly with a cleaver or a heavy plate. In an ovenproof skillet, heat the peanut oil. Over high heat, brown both sides of the medallions. Transfer to the oven and roast until medium rare, about 15 minutes. Remove the medallions to a plate and keep warm.
• Pour the grease from the skillet and deglaze the pan with port. Pour in the stock and cook over high heat until the sauce thickens slightly. Whisk in 1/4 cup of the Thai paste and season, to taste, with salt, pepper, and lime juice. Keep warm.
• Cut each medallion into slices. Pour a little sauce into the center of 4 warmed plates and arrange slices of the pork on 1 side of the sauce. Mound a little salad in each radicchio leaf, set alongside the slices of pork, and garnish with a few cilantro leaves.

THAI PORK & PEANUT CURRY

Steps:

• Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
• Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
• Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

THAI-STYLE PORK

Steps:

• Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.

THAI PORK SATAY

Steps:

• In a bowl or shallow dish, combine the coconut milk, garlic, cumin, coriander, brown sugar, 1 tablespoon oil, salt, paprika, curry and red pepper flakes; add the pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade., For sauce, in a small saucepan, combine the water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm. , Thread pork onto 12 metal or soaked wooden skewers. In a large skillet, heat remaining oil. Cook pork in batches until pork is no longer pink, 8-10 minutes per batch, turning occasionally., Serve skewers with peanut sauce and, if desired, rice.

SPICY THAI PORK TENDERLOIN SALAD

Steps:

• Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
• Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
• Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
• In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
• To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.