Grilled pork fillet with nam jim
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The distinctive Thai flavours of lemongrass, chilli, garlic and coriander make nam jim dressing hot, sour and tangy
Ingredients
Pork fillet or tenderloin, raw
450 g, from 500g, fat trimmed
Fresh green chilli
2 whole, coarsley chopped
Garlic
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
Instructions
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.
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