Grilled Thai Pork Noodle Bowl recipe
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Ingredients
- ¼ cup soy sauce ¼ cup chopped fresh cilantro 3 cloves garlic, crushed 3 tablespoons brown sugar 1 tablespoon vegetable oil 1 lime, juiced 1 pound Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin 10 ounces spaghetti 1 lime, juiced 2 cloves garlic, minced ½ cup creamy peanut butter 1 cup hot water 2 tablespoons soy sauce, or more to taste
Nutrition Info
- 1314.3 caloriescarbohydrate: 156.5 gcholesterol: 110 mgfat: 45.6 gfiber: 12.9 gprotein: 76.5 gsaturatedFat: 9.3 gservingSize: -sodium: 3404.7 mgsugar: 31.5 gtransFat: : -unsaturatedFat: : -
Directions Grilled Thai Pork Noodle Bowl
Directions
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Whisk together 1/4 cup soy sauce, cilantro, 3 cloves of garlic, brown sugar, vegetable oil, and the juice of 1 lime in a bowl for the marinade.
Place the pork tenderloin in a gallon-sized zip-top plastic bag. Pour the marinade over the pork tenderloin, reserving about 1/4 cup of the marinade in the refrigerator for later use. Close and refrigerate for at least 30 minutes and up to 4 hours.
Meanwhile, cook the pasta according to the package directions. Whisk together the juice of 1 lime, 2 cloves of garlic, peanut butter, hot water, and 2 tablespoons soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and 2 tablespoons soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
Heat grill to medium-high heat. Remove pork tenderloin from the marinade, discarding excess marinade. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145 degrees F, about 15-20 minutes. Transfer to carving board and let stand 3-5 minutes.
Transfer the grilled pork to a cutting board and let rest for 3 minutes before slicing against the grain.
Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles.