Grilled Thai Pork Tenderloin with Soba Noodle Salad
Amazingly flavorful grilled pork served over soba noodle salad
Prep Time 1 day d 20 minutes mins
Cook Time 25 minutes mins
Total Time 1 day d 45 minutes mins
Course Lunch, Main Course
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
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.
Keyword Asian, Lunch, Main Dish, Pork