Thai Marinated Pork Tenderloin

This recipe comes to us from our friends at the Assembly Steak House in Englewood Cliffs. It’s their unique creation of Thai Marinated Pork Tenderloin with Sweet Potato (Mashed) and Ginger Mango Glaze. Yum!

SERVES 6

6 pork tenderloins, trimmed
4 sweet potatoes
3 T. butter
1/4 cup neutral oil, such as corn or canola
salt & pepper

Marinade:
3 stalks of lemongrass
6 sm. chiles, stemmed and seeded
6 shallots, peeled and chopped
6 cloves of garlic, peeled and chopped
1 cup packed cilantro (stems and all), chopped, plus minced cilantro for garnish
1/2 cup nam pla (Thai fish sauce)
1 cup canned unsweetened coconut milk

Glaze:
1 cup sugar
1 cup rice wine vinegar
2 cups reduced brown stock
2 T. minced ginger
1/2 cup diced mango

Combine ingredients for marinade and place pork tenderloins in marinade for approximately 2 hours.

Place sweet potatoes in the oven with the skin, roast until tender, remove skin, mash with butter and season with salt and pepper.

In a medium sauce pan, caramelize the sugar, then add the rice wine vinegar and the brown stock, and ginger; season with salt and pepper. Just before serving, add the mango and the remaining marinade.

Pre-heat skillet over medium heat. Remove tenderloins from marinade. Place in skillet, cook tenderloins to desired level of doneness.

Place sweet potato in center of plate, slice pork tenderloin and place around sweet potato. Top with glaze and garnish with cilantro.

The Assembly Steak House is located at 495 Sylvan Avenue in Englewood Cliffs, 201-568-2616, and can be found on the web at www.assemblysteak.com.

3/29/01

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