2 pork tenderloins (3/4 to 1 pound ea, ch)
3/4 cup coconut milk (1/2 of a 14oz can
1/4 cup soy sauce
2 garlic cloves, minced
1 1/4 tsp ground coriander
1/2 tsp white pepper
1/4 tsp asian red chili paste (or liquid ho, t pepper seasoni
1 tbsp lemon juice
1/4 tsp cayenne
1/2 tsp sugar
A Recipe for
Tame Thai Tenderloin
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Food Tip |
This is a recipe for Tame Thai Tenderloin from the recipe cookbook of Recipes-to-go (Asian)
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Rinse meat and pat dry. Trim fat and silvery membrane from
tenderloins. Fold under thin ends of tenderloins to make each piece
evenly thick; tie to secure. Put meat in a zip-lock bag (about 2
quart size). In small bowl, mix coconut milk, 3 Tbs soy sauce,
garlic, 1 tsp coriander, white pepper, and chile paste; pour over
meat. Seal bag and rotate to coat meat with sauce; chill 3 to 6
hours. Turn meat over several times.
Life meat form marinade and drain briefly; discard marinade. Place
meat on a lightly greased grill 4 to 6 inches above a solid bed of
medium coals. Cook, turning often to brown evenly, until meat is no
longer pink in thickest part (cut to test), 18 to 22 minutes, or
until a thermometer inserted in center of meat (not folded end)
registers 155 degrees.
In a small microwave-safe bowl, combine lemon juice, remaining 1
tbs soy sauce, remaining 1/4 tsp coriander, cayenne, and sugar. Heat
in a microwave oven on full power (100 percent) until mixture is hot,
about 30 seconds.
Cut meat across the grain into thin, slanting slices. Spoon sauce
onto meat to taste. Makes 4 servings.
Recipe by Harold Merkow from the Sunset Recipe Annual
1994 Edition
Formatted by Pegg Seevers 4/14/94 Submitted By THE DAILY BREEZE FOOD
SECTION, JULY 15, 1992
Serves: 4
Tame Thai Tenderloin Recipe brought to you by Recipes To-Go