Grilled Lemongrass Pork Tenderloin
- 6 lemongrass stalks
- 3 Tbsp water 45 mL
- 3 Tbsp freshly squeezed lime juice 45 mL
- 1 garlic clove
- 3 Tbsp honey 45 mL
- 1 Tbsp soy sauce 15 mL
- 1 tsp crushed red pepper flakes, or to taste 5 mL
- 1/4 tsp kosher salt, or to taste 1 mL
- 3 Tbsp canola oil 45 mL
- 1 pork tenderloin (about 1 1/2 lb/750 g), trimmed
- 2 Tbsp chopped fresh cilantro, for garnish 30 mL
- 1. Trim off root ends of lemongrass; remove all tough outer leaves. Cut off tender lower 4 to 6 inches (10 to 15 cm) of stalks, and chop. Discard tops. Purée chopped lemongrass and water in blender until smooth, about 2 minutes.
- 2. Add lime juice, garlic, honey, soy sauce, pepper flakes, salt and canola oil, and blend until smooth, about 1 minute more. Place pork in large resealable plastic bag; add 2/3 of marinade, and squeeze out excess air. Marinate in refrigerator for at least 4 hours but preferably overnight; turn as needed to evenly coat. Reserve remaining marinade for basting.
- 3. Preheat grill to medium. Clean it with stiff brush, then rub with canola oil. Remove tenderloin from marinade and shake off excess. Discard marinade. Season pork with salt.
- 4. Grill until cooked through, about 6 to 8 minutes per side. Baste pork with reserved marinade halfway through cooking time. Cook until an instant-read thermometer registers 140 °F to 145 °F (60 °C to 63 °C) for medium-rare to medium or 150 °F to 155 °F (66 °C to 68 °C) for medium to medium-well. Remove from grill, and allow to rest for 5 minutes before slicing. Sprinkle with cilantro and serve hot or at room temperature.
- Variation: Marinade also delicious for beef, chicken, shrimp and fish. Marinate beef, pork and chicken overnight, fish and shrimp up to 1 hour.
- Tip: Delicious served with stir-fried vegetables and jasmine rice. Or slice into thin strips and serve as lettuce wraps with fresh mint, cilantro and a Thai or Vietnamese dipping sauce.
3 slices of 1/2 in./1 cm (158 g)
|Gras saturés||2 g|
Fresh Lemongrass Marinade
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