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Thai Marinated Pork Tenderloin
and side salad with mango and cashews

Active: 35 min Total: 1 hr 5 min
Use this Thai-inspired marinade with fresh ginger, garlic and lemongrass to infuse pork tenderloin with tons of flavor. Finish it on the grill or in the oven to create a golden crust and tender center. Mango and cashews give the side salad a sweet crunchy touch.


Thai Marinade:
  • Ginger, fresh - 1 Tbsp , grated
  • Lemongrass (opt) - 2 stalks , chopped
  • Garlic - 1 clove , chopped
  • Jalapenos (opt) - 1/2 , finely chopped
  • Tamari - 3 Tbsp
  • Water - 1 Tbsp
  • Honey - 1 Tbsp
  • Fish sauce (opt) - 1 tsp
  • Vinegar, rice - 1 tsp
  • Oil, toasted sesame - 1 tsp
Thai Marinated Pork Tenderloin:
  • Pork tenderloin - 1 1/2 lbs , trimmed
  • Thai marinade (ingredients listed separately) - 3 Tbsp
  • Oil, cooking - 1 Tbsp
Chopped Salad with Mango and Cashews:
  • Thai marinade (ingredients listed separately) - 3 Tbsp
  • Oil, cooking - 2 Tbsp
  • Bell peppers, any color - 1 , thinly sliced
  • Carrots (look for pre-shredded to save time) - 1 cup , shredded
  • Shallots - 1 clove , sliced
  • Lettuce, romaine - 1 head , chopped
  • Mango, fresh - 1 , sliced
  • Mint, fresh (opt) - 1 Tbsp , chopped
  • Cashews, roasted and unsalted - 1/4 cup


  1. Make marinade - Ginger / Lemongrass / Garlic / Jalapenos - Prep as directed and combine with tamari, water, honey, fish sauce, vinegar and sesame oil. Divide in half. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk half the marinade with cooking oil (the portion for the salad). (Can be done up to 5 days ahead)
  3. Marinate pork - Trim excess fat off tenderloin. Combine with remaining half of marinade and tenderize with a fork. Marinate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
  4. Bell peppers / Carrots / Shallots - Prep as directed and combine. (Can be done up to 4 days ahead)
  5. Lettuce / Mango / Mint - Prep as directed and combine.

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  1. If cooking on grill: Heat grill so that burners or coals are at high heat on one half of grill, leaving the other half for cooking with indirect heat. When grill is hot, clean grates and brush with cooking oil (the portion for the pork). Remove pork from marinade (discard marinade) and sear on all sides over hottest part of grill. Transfer pork to indirect heat and cook, with lid closed, for 8 to 10 minutes or until pork reaches internal temperature of 145F / 63C.
  2. If cooking on stove / oven: Heat oven to 425F / 218C. Heat an oven-safe skillet over medium-high heat. Add cooking oil (the portion for the pork) and then pork to heated oil. Sear on all sides for 2 to 3 minutes each, until golden brown. Add a splash of stock or wine (not in ingredients list). Cover loosely with foil and bake in the oven for 16 to 20 minutes or until pork reaches internal temperature 145F / 63C.
  3. Transfer pork to a cutting board and let rest, covered with foil, for 8 minutes.
  4. While pork rests, make salad by combining lettuce with bell peppers, carrots, shallots, mango, mint and cashews.
  5. Slice pork and serve with salad on the side. Enjoy vinaigrette over both pork and salad.



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