Thai-Style Grilled Pork Tenderloin Recipe

For the sauce: Whisk the granulated sugar vinegar lime juice fish sauce garlic and red pepper flakes together in a bowl; set aside for serving.

For the pork: Combine the Melt® fish sauce soy sauce brown sugar garlic and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly toss to coat the pork and let the pork marinate in the refrigerator for up to 1 hour.

Weave 2 pieces of pork onto each skewer.

For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot pour them in an even layer over the grill. Set the cooking grate in place cover and heat the grill until hot about 5 minutes.

For a gas grill: Turn all the burners to high cover and heat the grill until hot about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)

Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges 7 to 10 minutes flipping the skewers halfway through.

Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers sprinkle the cilantro leaves over the top and serve passing the sauce separately.