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Grilled Thai Pork Tenderloin on a tray with a bowl of rice and other ingredients to the side
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4.75 from 8 votes

Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce

This Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce is packed with delicious flavors and is perfect served with coconut jasmine rice and an easy cucumber salad for dinner.  Don’t forget coconut mango sticky rice for dessert!
Prep Time10 minutes
Cook Time15 minutes
Additional Time5 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Servings: 4 people
Calories: 443kcal
Author: Amy Nash

Ingredients

  • 1 pork tenderloin about 1 pound
  • Cilantro and/or basil leaves for garnish

Marinade

  • 1 cup coconut milk
  • 1 shallot minced
  • 3 Tablespoons chopped lemongrass 1 stalk, white part chopped
  • 1 Tablespoon grated ginger
  • 2 garlic cloves minced
  • 2 Tablespoons brown sugar
  • 2 Tablespoons lime juice juice of 1 lime
  • 1 Tablespoon fish sauce
  • 2 teaspoons soy sauce
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ cup creamy peanut butter

Thai Cucumber Salad

  • 1 pound Persian cucumbers peeled, halved, and cut into ¼-inch slices
  • 2 small shallots thinly sliced
  • 1 Thai or serrano chilies sliced in half
  • 2 Tablespoons lime juice
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon coconut milk
  • ½ teaspoon salt

Instructions

  • Combine all of the marinade ingredients except for the pork tenderloin in a bowl and whisk together.  Place the pork tenderloin in a large ziptight bag and pour the marinade over it, sealing well and marinating in the refrigerator for at least 30 minutes and up to 24 hours.  
  • Remove the meat from the fridge for 30 minutes to 1 hour before cooking and let it sit on the counter to take off the chill.  When ready to cook, heat the grill to high and place the the marinated pork tenderloin on the hot grill.  Reserve the marinade.  
  • Grill the marinated pork tenderloin over high heat with the lid closed for 5-6 minutes, then flip it over and grill another 5-6 minutes.  Turn the grill off but leave the lid closed and let the tenderloin continue to cook for another 5 minutes until it reaches 140-145 degrees F on an instant-read meat thermometer.  Pull the meat off the grill and let rest for 5-10 minutes before slicing.
  • While the meat is cooking, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat.  Let it simmer for a minute or two to kill any bacteria and thicken it into a wonderful coconut lime peanut sauce.  After the pork tenderloin is sliced and ready to serve, drizzle it with the sauce and serve any reminder on the side.
  • Combine the cucumber salad ingredients in a bowl for 15 minutes in the refrigerator.  Remove the serrano peppers and serve.  If you prefer a spicy salad, you could very thinly slice the serrano pepper and leave it in the salad.

Nutrition

Calories: 443kcal | Carbohydrates: 28g | Protein: 31g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 964mg | Potassium: 1015mg | Fiber: 3g | Sugar: 17g | Vitamin A: 222IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 5mg