Citrus Herb Pork Tenderloin with Rice Noodles is a delicious meal idea with juicy, herb-marinated pork infused with a bold blend of fish sauce, sambal, garlic, lime juice, and orange juice, then cooked to perfection. Served over a bed of delicate rice noodles, crisp lettuce, and fresh herbs, all lightly tossed in a bright citrus vinaigrette. A vibrant, Southeast Asian–inspired dish that balances heat, tang, and freshness in every bite.
As I mentioned on my post on pork tenderloin with chimichurri sauce, I love to cook my pork tenderloin with my sous vide machine and then sear it in a super hot skillet. This way you get amazing seared pork that is still perfectly cooked, juicy and tender. You can also grill this recipe, or use your oven.
I used cilantro, mint and shallot as the finishing elements of this dish. Thai basil would also be amazing if you can get it. Take a look at my full collection of pork recipes here.
Citrus Herb Pork Tenderloin with Rice Noodles
Ingredients
For the marinade/dressing:
- 1/4 cup fish sauce
- 2 tbsp brown sugar
- 2 tbsp sambal chili paste
- 2 garlic cloves minced
- 1/2 cup fresh lime juice
- juice from 1 orange
- 1/4 cup olive oil
For the pork/bowl:
- 1 1/2 lb pork tenderloin
- salt and pepper
- 4 servings rice noodles cooked according to the package
- 1 head Boston lettuce or spring lettuce mix
- 1/4 cup mint chopped roughly
- 1/2 cup cilantro chopped roughly
- 2 shallots thinly sliced
Instructions
- Combine the ingredients for the dressing/marinade and taste and adjust by adding a little salt and pepper as needed.
- Save half the marinade and pour the other half over the tenderloins and rub well. Marinate for 30 minutes to 2 hours.
- If using sous vide, vacuum seal the pork and marinade into bags and cook at 145 for 1.5-3 hours. Dry well and sear in a super hot pan until well browned. Rest for 5 minutes, then slice. If using the grill, heat your grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.Place the tenderloin on the grill. Sear each side for 2–3 minutes to develop a nice crust. Then reduce the heat to medium (or move to indirect heat) and continue cooking for 12–18 minutes, turning occasionally, until the internal temperature reaches 140–145°F. Rest and slice. If using the oven, preheat your oven to 400°F . While the oven heats, remove any silver skin from the pork tenderloin if it's still attached. Pat the meat dry with paper towels to help it sear better.Heat an oven-safe skillet over medium-high heat with a little oil. Once hot, sear the tenderloin for a couple of minutes on each side until it’s nicely browned all over.Transfer the skillet with the pork to the preheated oven. Roast uncovered for about 15–20 minutes, or until the internal temperature reaches 145°F at the thickest part. Rest and slice.
- Cook rice noodles according to package, and drain and rinse under cold water. Briefly fry the shallots in a little oil in a skillet over medium heat until wilted. Toss noodles with a little of the dressing, then top with sliced pork, herbs, lettuce and shallots. Drizzle with more of the tasty dressing and serve.