Grilled Thai Pork Medallions with Coconut Rice and Garlic Snow Peas

Add a bit of Asian flavor to your grilling this summer with this super simple recipe. You can actually substitute chicken or shrimp if you prefer. While the rice was cooking in my rice maker, I sauteed the peas and grilled the pork outdoors. A lovely summer dinner.

Julian's Grilled Thai Pork Medallions
with Coconut Rice and Garlic Snow Peas

Below I provide you my recipe for the Thai marinade but you can substitute store-bought sauce. I had a bottle of marinade that we received in a gift basket and it worked very well for me too. I've made it both ways now and no one could really tell the difference.

Marinade Ingredients
1/4 cup cilantro

3 green onions
1/4 cup soy sauce
3 tablespoons Thai fish sauce (optional)
Juice of 2-3 Limes
3 Tablespoons brown sugar
1 serrano or jalapeño chili peppers
4 large Cloves Garlic

Marinade Instructions
Blend everything in food processor. Can be used to marinate pork 8 hours or overnight, chicken 4-6 hours, or shrimp 1-2 hours.

Side Dishes: To make the rice, simply substitute the water in your white rice recipe/cooker for coconut water and two tablespoons of coconut milk. For the snow peas (also called pea pods), clean and saute in a little oil with crushed garlic, salt and pepper.

Grilled Thai Pork Medallions

Ingredients
1-2 pork tenderloins
Thai marinade (above or store bought)
2 tablespoons olive oil

Instructions
Slice the pork tenderloins into medallions about 1/2 to 3/4 inches thick. Combine the sauce and the meat in a large zippered storage bag and put it in the refrigerator for 8 hours or overnight. Turn the bag over halfway through to ensure an even distribution of the marinade.

Heat the grill to hot. Using the vegetable oil brush on or use a paper towel soaked in the oil and your tongs to oil the grill grates. Place the pork medallions on the hot grill. Cook 2-3 minutes. Turn and cook another minute or two. Serve with the rice and peas.