Thai Barbecued Pork

• 1 stalk fresh lemongrass, stem and coarse leaves trimmed, cut into chunks
• 1 tablespoon sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon fish sauce
• 1 quarter-size slice fresh ginger
• 1/4 teaspoon pepper
• A few cilantro sprigs, plus leaves for garnish
• 1 tablespoon Thai red curry paste*
• 1 garlic clove
• 2 tablespoons vegetable oil
• 1 pound pork tenderloin, cut into 1/2-in. slices

1. Heat grill to high (450u0b0 to 550u0b0). In a food processor, pulse all ingredients except for pork into a paste, adding a bit of water if needed. In a medium bowl, mix pork with paste. Let sit 15 minutes.
2. Grill pork, turning once, until browned, about 6 minutes total. Serve with rice, vegetables, and cilantro leaves.
3. *Find in grocery stores' Asian foods aisle.
4. Note: Nutritional analysis is per serving.
5. If you're starting the meat ahead of cooking and want to marinate it longer, leave the tenderloin whole.

fresh lemongrass, sugar, soy sauce, fish sauce, quarter, pepper, cilantro, red curry, garlic, vegetable oil, pork tenderloin

Taken from www.myrecipes.com/recipe/thai-barbecued-pork (may not work)