This grilled Thai pork tenderloin with soba noodle salad is one of my favorite meals we have had recently. I typically sous vide my pork tenderloin because it is a great method to ensure really tender, juicy pork. This grilled tenderloin was just as good though, and I will be making this often.
One of the great things about this recipe is that the marinade for the pork is also the dressing for the soba salad. You save half of the marinade when you make it, which cuts down the time to make this by a lot. The marinade/dressing is a combination of ingredients that sounds a little strange at first glance, but when you taste the finished sauce it is amazingly delicious.
Everything for this recipe can be found at most grocery stores that have a small asian section (I can’t think of one by me that doesn’t). You need some sweet thai chili sauce, rice vinegar, coconut milk (canned), peanut butter, soy sauce, limes, ginger, garlic and brown sugar. You also need some soba noodles, although you could also sub other noodles here if you can’t find soba.
Grilled Thai Pork Tenderloin with Soba Noodle Salad
Ingredients
For the marinade/dressing:
- 1 cup sweet thai chili sauce
- 1/4 cup rice vinegar
- 3/4 cup light coconut milk
- 2 tbsp brown sugar
- 4 garlic cloves minced
- 2 tbsp creamy peanut butter
- 2 tbsp fresh ginger minced
- 2 limes juiced
- 1 tbsp soy sauce
- 1 tsp salt
- 1-2 boneless pork tenderloins
For the soba salad:
- 1 9oz package soba noodles
- 2 carrots grated
- 2 small cucumbers sliced
- 1 bell pepper thinly sliced
- 1 cup arugula
- 1/2 cup cilantro
- 1/2 cup chopped peanuts
Instructions
For the marinade/pork/dressing:
- Combine all the marinade ingredients and mix well. Reserve half the marinade in the fridge. Place the pork in a ziploc bag and add the other 1/2 marinade and make sure it is covered well. Let sit for 6 hours up to overnight.
- Heat the grill to medium high. Cook the tenderloin, occasionally flipping it for around 20-25 min until it is 150 degrees in the center of the thickest park and well charred on the outside. Allow to rest for 5 minutes, then slice.
For the soba salad/assembly:
- Cook the soba according to directions and then run under cold water until cooled to avoid sticking. Mix the noodles with some of the reserved sauce and toss with all the other salad ingredients. Taste and add more dressing if needed, saving a little to pour over the pork. Adjust salt and pepper as needed as well.
- Put some soba salad into a bowl and top with the sliced pork. Serve with chili crisp, sriracha or other Asian hot sauce if you prefer.