Ingredients
- For Pork
- 2T peanut oil
- 2 teaspoons grated ginger
- 2 cloves fresh garlic, minced
- 2 T rice wine vinegar
- 1 1/2 tablespoon hot chile paste, such as sambal oelek
- Two 1-pound pork tenderloins
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1/2 teaspoon honey
- 1 jalapeno, thinly sliced
- -
- For Noodles
- Udon noodles
- 2 baby bok choy, quartered
- 1 zucchini, julienned
- 1 carrot, julienned
- 1 T fresh grated ginger
- 2 cloves fresh garlic
- 2T peanut oil
- 2 T rice vinegar
- 2 T Hoisin
Preparation
- Marinate two pork tenderloins for at least 2 hours, or overnight.
- Grill on medium open flame for 15 minutes or until internal probe reads 130 degrees.
- Change to indirect cooking and set at 290 degrees to finish with smoke until internal temp reads 145 degrees.
- Take vegetable wrap in foil and place on grill with pork for 10-15 minutes.
- Prepare Udon noodles as directed on packaging.
- Mix together ginger, garlic, peanut oil, rice vinegar, and hoisin.
- Toss noodles and vegetables in the sauce mixture.
- Slice the tenderloin at an angle and lay over the noodles and vegetables.
- Garnish with thinly sliced chili pepper/jalapeno, fresh scallions, cilantro, and radish.