Lemongrass Pork

Author: Canadian Living

A stuffing laced with delicious Thai flavours and a lovely lemongrass glaze make this barbecued pork the focus of easy entertaining.

  • Portion size 4 servings


  • 2 pork tenderloins (1-1/2 lb/750 g total)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Lemongrass Glaze:
  • 2/3 cups water
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 stalks lemongrass chopped
  • 1 teaspoon vegetable oil
  • 4 green onions sliced
  • 2 cloves garlic minced
  • 1 tomato chopped
  • 1 teaspoon minced gingerroot
  • 1/4 cup cashew finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Stuffing: In skillet, heat oil over medium heat; cook onions, garlic, red chili pepper, tomato and gingerroot, stirring often, for about 5 minutes or until onions are softened. Stir in cashews, salt and pepper; let cool. (Stuffing can be refrigerated in airtight container for 1 day.)

Lemongrass Glaze: In small saucepan, bring water, sugar, cornstarch and lemongrass to boil over medium heat, stirring constantly; boil, stirring constantly, for 2 minutes or until thickened and clear. Strain through fine sieve into small bowl; let cool completely. (Glaze can be refrigerated in airtight container for up to 1 day; reheat over medium-low heat until fluid.)

Trim tenderloins. Cut in half horizontally almost but not all the way through; open out flat. Evenly spoon stuffing lengthwise along centre of each. Fold thin ends over filling, then fold up sides to enclose filling. With 12-inch (30 cm) soaked wooden skewer, sew each closed at 2-inch (5 cm) intervals. (Pork can be prepared to this point, wrapped in plastic wrap and refrigerated for up to 8 hours; let stand at room temperature for 30 minutes.)

Sprinkle pork with salt and pepper; brush with half of the glaze. Place on greased grill over medium heat; close lid and cook, turning and brushing occasionally with remaining glaze, for about 35 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board; tent with foil and let stand for 10 minutes. Remove skewers; cut into 1-inch (2.5 cm) thick slices.

Nutritional facts <b>Per serving:</b> about

  • Sodium 377 mg
  • Protein 38 g
  • Calories 334.0
  • Total fat 11 g
  • Cholesterol 85 mg
  • Saturated fat 3 g
  • Total carbohydrate 20 g


  • Iron 20.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemongrass Pork