Grilled Thai Pork Tenderloin with Soba Noodle Salad
This grilled thai pork tenderloin is so easy, super flavorful, and the perfect weeknight meal when you serve it with a soda noodle salad.
Ingredients
- 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
Instructions
- 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!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!