Grilled Thai Pork Tenderloin with Soba Noodle Salad
User Reviews
4.9
78 reviews
Excellent
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Prep Time
2 hrs
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Cook Time
35 mins
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Additional Time
20 mins
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Total Time
2 hrs 35 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Grilled Thai Pork Tenderloin with Soba Noodle Salad
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This grilled Thai pork tenderloin features a marinade of sweet chili, coconut milk, peanut butter, and fresh lime, which imparts a balance of sweet, tangy, and savory flavors with a subtle heat. Paired with a soba noodle salad tossed with crisp vegetables and herbs, the dish combines tender, flavorful pork with a cool, textured salad that brings freshness and crunch.
Description
The Grilled Thai Pork Tenderloin is marinated in a spiced mixture containing sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic, ginger, peanut butter, soy sauce, and lime juice. This blend delivers complex flavor layers with a mildly sweet and nutty character. The tenderloin soaks in the marinade before grilling over high heat to develop caramelization and a slightly smoky edge. Meanwhile, cooked soba noodles are rinsed to prevent sticking and tossed with matchstick carrots, cucumbers, red bell peppers, arugula microgreens, fresh cilantro, and chopped peanuts. This salad offers a cool contrast in texture and freshness to the rich pork.
The dish is topped with additional lime wedges and optional hot pepper slices to adjust heat levels. It’s suitable for a lunch or dinner where balanced bold flavors and textures provide a satisfying experience.
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Ingredients
- 1 cup sweet chili sauce
- 1/2 cup rice vinegar
- 1/2 cup coconut milk lite, canned
- 3 tablespoons brown sugar
- 4 garlic pressed or finely minced, cloves
- 2 tablespoons peanut butter creamy
- 2 ginger grated, teaspoon-sized knobs
- 2 lime juiced
- 1 tablespoon soy sauce
- 1 pork tenderloin 1 to 2 pounds in size, boneless
soba noodle salad
- 1 soba noodles 9 ounce package
- 2 carrot peeled and cut into matchsticks
- 2 cucumber sliced, small
- 1 red bell pepper sliced
- 1 cup arugula microgreens
- ½ cup cilantro plus extra for garnish, torn, fresh
- ½ cup peanut chopped
- 2 lime sliced into wedges for serving
- 1 hot pepper thinly sliced (optional
- salt if needed, to taste
- black pepper if needed, to taste
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!
Genuine Reviews
User Reviews
Overall Rating
4.9
78 reviews
Excellent
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