My in-laws, who come from a Pennsylvania Dutch cultural heritage, love this Montgomery pie.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- ⅓ cup granulated sugar
- ¼ cup white vinegar
- ¼ cup fresh lime juice
- 2 tablespoons fish sauce
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons Melt® Organic Buttery Spread
- 2 tablespoons fish sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 3 garlic cloves, minced
- ½ teaspoon pepper
- 2 (1 pound) pork tenderloins, trimmed of all visible fat and cut into 3×1/4-inch long strips
- ½ cup lightly packed fresh cilantro
Instructions
- For the sauce: Whisk granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
- For the pork: Combine buttery spread, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine marinade and pork in a large resealable plastic bag. Seal the bag tightly, toss to coat pork, and 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. Oil the cooking grate and adjust the burners as needed to maintain high heat.
- Place the skewers on the preheated grill; cook until pork 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 pork from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.
- If you feeze pork tenderloin for 30 minutes, it is easier to slice.
- Serve with steamed white rice.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 0 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 996 mg |
| Sugars | 14 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
dolled it up with sriracha in the marinade, but otherwise followed the recipe. it was a hit with the fam.
cooked it as roast to 150 degrees at 375. Delish, need to serve with rice.
Just used 2 Tbl of peanut oil instead of the fake butter
I forgot to make the dipping sauce but the grilled marinated pork alone was great tasting. Next time I’ll remember to make dipping sauce ahead of time.
Fantastic recipe! I substituted coconut oil for the canola oil and stir fried the pork rather than grilling but it tasted great anyways. My husband loved it. – Thanks for a great recipe to add to the rotation.
what a nice surprise! I made the recipe as written, just omitting the cilantro (dang husband…). was delicious and highly flavored. love the dipping sauce – made with stevia which worked great.
This is Amazing and love it. Never had this in a restaurant so did not know what to expect. Makes the tenderloin very juicy and tasty. The sauce idea was frightning at first, however, it totally is an amazing taste. So trust this one it won’t let you down expecially when you marinate for 8hrs and know how to grill.
YUM! I did not have all the right ingredients, but I made this anyway with some substitutions: butter-flavored olive oil for the submitter’s butter Melt; half soy sauce half oyster sauce for the fish sauce; my acid was half lime half lemon; my white vinegar was white balsamic; only half the red pepper flakes (you have to know your audience). It sounds like a lot of differences from the original recipe, but really they aren’t that different if you look at it carefully. I served this with sticky rice (Calrose), and we loved every bite! Thanks for this lovely dinner tonight!
This was very very good!!! I made it with thinly sliced pork loin (as opposed to pork tenderloin) since that is what I had on hand. I didn’t want to skewer it so I placed it on a grill rack that I use for grilling fish (it has centimeter sized holes in it so the food won’t fall through). I cooked it with high temp and tossed it around on the rack. Next time I will garnish with chopped peanuts in addition to the cilantro. Definite keeper!!!
Fantastic. Made as is and the sauce to go with is a must..Great recipe.
Great with grilled pork or chicken and served over coconut rice
One of the best recipes on this site! Made it exactly as written except I didn’t have skewers so I sliced the tenderloin into medallions and grilled them like little hamburger patties and I also didn’t have the “Melt Buttery Spread” so used vegetable oil. Served with rice and I wanted some veggies with it so I pan sautéed some sliced zucchini and onion “sticks” (I lay the onion on the cutting board with the stem and stalk facing out to the sides and slice it in half then put the cut half down and slice like you are cutting a pizza but in smaller narrower pieces then break each little stick apart) in some butter on the stove and left them a little crunchy and put the veggies on top of the rice, then the grilled pork medallions on top of that and then poured the heated sauce over. It was amazing! And very quick if you have the pork tenderloin on hand. Doesn’t have to marinate too long! Can’t believe more people haven’t discovered this recipe! And we are not particularly lovers of Thai food but we do like tangy and spicy food. Also this marinade made the pork very, very tender and I only marinated the cut slices for 30 minutes. THANKS FOR A GREAT RECIPE!
OMG!!! This is SO easy, incredibly delicious and a MUST DO recipe!!! After being on allrecipes.com since inception, this is one of my favorite recipes!! I will be making that dressing for my salads also from now on. Thank you and my husband thanks you as well!!! Let your meat rest for at least 5 minutes after taking off the grill…as you should with anything you grill except hot dogs. 🙂
Sauce was amazing and great to keep extra for other uses.
This recipe was awesome. I followed the recipe but used olive oil instead of the butter and marinated it all day. My company loved it as well. I will definitely make this again.
The sauce in particular was very good. I just sauteed the pork in a pan because I don’t have a grill, but it still turned out very well.
this was very tasty.. i used it for the marinade on 2 lbs of boneless, skinless chicken thighs.. can’t wait for pork to go on sale again and try the recipe in it’s full entirety.. i did leave out the brown sugar and used some squeezable butter for the buttery spread.. but followed everything else.. ty for the recipe
My family raved about this meal. The sauce is one of the best I’ve had. I used olive oil in the marinade but that is the only change I made.
The marinade for the pork was delicious. I don’t have a grill so I stir fried the pork after marinating it and a 2 lb tenderloin was gone by the end of the night.
Amazing recipe! Kids loved it too! Served this with “The Best Thai Peanut Sauce” from this site and we devoured it!
This was sooo good. I marinated veggies with it and they just completed the meal!