Thai-Style Grilled Pork Tenderloin

Recipe View Prepare the Sweet and Sour Dipping Sauce: In a mixing bowl, whisk together the granulated sugar, white vinegar, fresh lime juice, fish sauce, minced garlic, and red pepper flakes until well combined. Set aside to allow the flavors to meld (5 minutes).

Recipe View Marinate the Pork: In a separate bowl, create the marinade by combining the melted butter, fish sauce, low-sodium soy sauce, brown sugar, minced garlic, and pepper. Mix well.

Recipe View Combine the marinade with the pork strips in a large resealable plastic bag. Ensure the pork is evenly coated. Seal the bag tightly and marinate in the refrigerator for at least 30 minutes, or up to 1 hour for a more intense flavor (30-60 minutes).

Recipe View Prepare the Skewers: Carefully weave 2-3 marinated pork strips onto each skewer. This will help the pork cook evenly and prevent it from falling through the grill grates.

Recipe View Prepare the Grill (Charcoal): Open the bottom grill vents completely. Light a chimney starter filled with charcoal briquettes (approximately 100 briquettes). Once the coals are hot and covered in ash, pour them evenly over the grill. Place the cooking grate on top, cover, and preheat the grill until it reaches a high temperature (5 minutes).

Recipe View Prepare the Grill (Gas): Turn all burners to high, close the lid, and preheat the grill until it reaches a high temperature (15 minutes). Oil the cooking grate to prevent sticking and adjust the burners to maintain high heat.

Recipe View Grill the Pork Skewers: Place the skewers on the preheated grill and cook until the pork is fully cooked and slightly charred around the edges. Flip the skewers halfway through the cooking time to ensure even cooking (7-10 minutes).

Recipe View Rest and Serve: Transfer the cooked pork skewers to a platter and let them rest for 5 minutes. Remove the pork from the skewers, sprinkle with fresh cilantro leaves, and serve immediately with the prepared sweet and sour dipping sauce.