If you like the bold flavors of Asian food, you'll love this delicious dish with a tasty Thai twist. Give it a try and get ready to add this great new recipe to your go-to list.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
36 mins
total:
1 hr 11 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Peanut Noodles:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Substitute 1 tablespoon dried cilantro for the fresh cilantro if desired.

Linguine or angel hair pasta will also work well in this.

Nutrition Facts

1314 calories; protein 76.5g 153% DV; carbohydrates 156.5g 51% DV; fat 45.6g 70% DV; cholesterol 110mg 37% DV; sodium 3404.7mg 136% DV. Full Nutrition
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