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Photo of Grilled pork fillet with nam jim by WW

Grilled pork fillet with nam jim

Total Time
30 min
15 min
15 min
The distinctive Thai flavours of lemongrass, chilli, garlic and coriander make nam jim dressing hot, sour and tangy


Pork fillet or tenderloin, raw

450 g, from 500g, fat trimmed

Fresh green chilli

2 whole, coarsley chopped


2 clove(s), quartered

Fresh lemongrass

1 piece(s), coarsley chopped

Green shallot(s)

2 individual, coarsley chopped

Lime juice

¼ cup(s), (60ml)

Fish sauce

2 tbs

Palm sugar

2 tbs, grated

Olive oil

2 tbs

Fresh coriander

½ cup(s), leaves


  1. Preheat a chargrill or barbecue over medium-high heat. Lightly spray pork with oil and season with salt and freshly ground black pepper. Cook pork, turning, for 8–10 minutes or until just cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before slicing thickly.
  2. Meanwhile, place chilli, garlic, lemongrass, shallots, juice, fish sauce, sugar, oil and coriander in a food processor. Process nam jim until almost smooth.
  3. Serve pork topped with nam jim.


SERVING SUGGESTION: Steamed broccolini, baby bok choy and snow peas, plus fresh lime and steamed jasmine rice.TIP: To prepare lemongrass, peel away the tough outer layers and trim the base. Only chop the pale lower part of the stem. You can freeze the green ends to add flavour to soups.Palm sugar is the brown hardened sap of a type of palm tree. It is often sold in ‘rounds’ in the Asian section of most supermarkets. If unavailable you can use 1½ tablespoons brown sugar instead.