Grilled Thai Pork Tenderloin with Soba Noodle Salad.
This grilled thai pork tenderloin is how you make weeknight meal magic.
Take one look and tell me… how could you not love it?
We absolutely love to make a pork tenderloin for dinner over here. Not only is it juuuust different enough from chicken that it tastes like something special, new and outstandingly flavorful, but it’s also pretty simple to make and can be kept light too!
Here’s what’s so special about this particular pork tenderloin:
It’s not stuffed!
Caramelized onions and homemade cranberry chutney? Give me all the pork.
So yeah, I love to stuff pork tenderloin. It’s a pretty presentation and it tastes great. It’s also more high-maintenance. This pork tenderloin is marinated but not stuffed, making it the perfect weeknight meal. For tonight!
Just go grab your ingredients and make this tonight. You will not regret it.
The marinade is made from this peanut + coconut milk sauce that I’ve been raving about here on the blog for nearly a decade. It is SUCH a good sauce. You can use it for marinades or dressings, you can use it as a dipping sauce. I’ve actually made it before with pork chops too – and you guys love that recipe! This is another way to use it and one that I can’t get enough of.
Here, we divide it in half and marinate the tenderloin, then simmer the remaining sauce and use it as a drizzle on the pork and as a sauce for the soba noodles.
It’s so dang good.
Speaking of the soba noodles! I love to beef up these noodles with lots of fresh, crunchy ingredients. Carrots, red peppers, cucumbers, herbs and so on. A bunch of arugula microgreens too. And fresh lime and crunchy peanuts.
If you want to make this a lighter meal, you could skip the soba noodles completely and make this thai avocado salad or even these thai drunken zoodles (minus the chicken!). If you do that, you’ll have extra sauce, but it keeps great in the fridge and is something you could use throughout the week.
Winning at prep!
Sidebar: that totally looks like gravy. It’s not gravy, unless you want to call your peanut sauce gravy. I might.
I threw this pork tenderloin on the grill, which is even better for a weeknight (and a hot summer one, too!) because you don’t have to turn on the oven! It cooks quickly and evenly and gets tons of smoky flavor added. I mean, when I pulled this off the grill, I could not WAIT to eat it.
Even better: the leftovers of this? OMG. So good on a salad. Even good in a wrap. It’s not only a great way to amp up your dinner game, but it’s a fantastic way to make lunch magic happen too.
I definitely foresee this being a major dinner go-to forever and ever.
Grilled Thai Pork Tenderloin + Soba Noodle Salad
Grilled Thai Pork Tenderloin with Soba Noodle Salad
- 1 cup sweet chili sauce
- 1/2 cup rice vinegar
- 1/2 cup lite canned coconut milk
- 3 tablespoons brown sugar
- 4 garlic cloves, pressed or finely minced
- 2 tablespoons creamy peanut butter
- 2 teaspoon-sized knobs of ginger, grated
- 2 limes juiced
- 1 tablespoon soy sauce
- 1 boneless pork tenderloin, 1 to 2 pounds in size
soba noodle salad
- 1 9 ounce package soba noodles
- 2 carrots, peeled and cut into matchsticks
- 2 small cucumbers, sliced
- 1 red bell pepper, sliced
- 1 cup arugula microgreens
- ½ cup torn fresh cilantro, plus extra for garnish
- ½ cup chopped peanuts
- 2 limes, sliced into wedges for serving
- 1 hot pepper, thinly sliced (optional)
- salt and pepper to taste, if needed
- Combine the chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a bowl, whisking to combine. Place the pork tenderloin in a resealable plastic bag or in a baking dish. Cover with half of the sauce, tossing to coat. Marinate the pork in the fridge for at least 2 hours, or even overnight.
- Place the remaining sauce in a saucepan. Bring to a boil, the reduce to a simmer and cook for 2 to 3 minutes until slightly thickened. You can do this and store it in the fridge, or heat it and serve right before you eat.
- Preheat your grill to medium-high heat – ideally we want the temperature to be around 500 degrees F. Let the grill heat for at least 15 minutes.
- While the grill is heating, I like to bring the water to a boil for my soba noodles. Cook them according to the directions on the package. After cooking, be sure to rinse them with cold water so they don’t stick together.
- To make the soba noodle salad, toss the soba noodles with a few tablespoons of the remaining peanut sauce mixture. You can use as much as you like – you can even use all of it if you wish. Toss the arugula microgreens, carrots, peppers, cucumbers and cilantro in with the noodles. Taste the noodles and see if they need any more seasoning – if they do, add a sprinkle of salt and pepper. As a note, I like to assemble this salad while the pork tenderloin is on the grill.
- To grill the pork, remove the tenderloin from the marinade, allowing the marinade to drip off as much as it can. Place the tenderloin on the grill. You want to cook it for 20 to 25 minutes total. I turned it after 8 minutes, then turned it after 8 minutes again. You want the inside temperature to be 140-145 degrees F. Make sure to go by what the thermometer says, because the heat on every grill can differ!
- Once the tenderloin is finished, place it on a sheet pan or dish and let it rest for 20 minutes. After 20 minutes, slice it.
- Garnish your soba noodle salad with another drizzle of peanut sauce if you have some left, a sprinkle of peanuts, more cilantro if you want and the sliced hot peppers.
- I like to serve this by placing the pork tenderloin on top of the soba noodle salad. I think it makes for the prettiest presentation! But you can serve them separately as well. My preference is to serve the soba noodles cold (or, at least, cool) and the tenderloin warm. The combination is amazing! You can serve them both cold or hot, whichever you prefer. Serve with lime wedges for spritzing!
That plate can just be mine.