Grilled Thai Recipe

I grilled a pork tenderloin that slices like butter and makes a Soba Noodles Salad actually feel like the kind of weeknight dinner you’ll brag about.

I’m obsessed with this Grilled Thai pork because it hits so many notes I want on a weeknight. The char on the outside, juicy inside, and that spicy-sour punch just won’t quit.

I love how this sits next to a bright Soba Noodles Salad and turns dinner into something loud and exciting. I know Pork Tenderloin Recipes can sound boring, but this one screams flavor and zero fuss.

And 3 garlic cloves, minced in the marinade make my kitchen smell like trouble. Not delicate.

Not polite. Just bold, messy, delicious, and done fast.

Bring it to the table, disappear now.

Ingredients

• Pork tenderloin — juicy protein, cooks fast, you’ll love the meaty bite.
• Fish sauce — salty, funky umami, it’s the Thai backbone.
• Soy sauce — mellow saltiness, grounds the marinade.
• Brown sugar — caramel notes, helps things glaze nicely.
• Fresh lime juice — bright acidity, cuts through richness.
• Garlic — punchy aroma, it’s savory comfort in every bite.
• Fresh ginger — zesty warmth, lifts heavier flavors.
• Thai bird chilies — fiery kick, don’t underestimate them.
• Serrano — milder heat option, still brings zing.
• Neutral vegetable oil — keeps things from sticking, neutral canvas.
• Sesame oil — toasty finish, a little goes far.
• Honey — glossy sweetness, optional but addictive.
• Salt and black pepper — basic seasoning, trust the classics.
• Cilantro — fresh herb punch, some people love it.
• Green onions — mild onion crunch, brightens every mouthful.
• Rice noodles — slippery, comforting texture, great cold in salads.
• Cucumber — cool crunch, refreshes the plate.
• Carrots — sweet crunch, adds color and texture.
• Mint leaves — cool herbal note, pairs with lime.
• Roasted peanuts — nutty crunch, adds satisfying bite.
• Rice vinegar — gentle tang for dressings, keeps things lively.
• Sugar or palm sugar — balances acid, soft sweetness.
• Extra fish sauce — more umami for the salad dressing.
• Soy sauce for dressing — deeper salt, ties flavors together.
• Toasted sesame oil for dressing — nutty whisper, small amount matters.
• Lime wedges — squeeze-on brightness, always welcome at the table.

Ingredient Quantities

• 1 1/2 pounds pork tenderloin (about 2 small tenderloins)
• 3 tablespoons fish sauce
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons packed brown sugar
• 2 tablespoons fresh lime juice
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 to 2 Thai bird chilies or 1 serrano, thinly sliced (adjust to taste)
• 2 tablespoons neutral vegetable oil
• 1 tablespoon sesame oil
• 1 tablespoon honey (optional, for extra glaze)
• Salt and black pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 3 green onions, thinly sliced
• 8 ounces rice noodles, cooked and cooled (for the “soda” noodle salad)
• 1 cup cucumber, julienned
• 1 cup carrots, shredded or julienned
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup roasted peanuts, chopped
• 3 tablespoons rice vinegar
• 1 tablespoon sugar (or palm sugar)
• 1 tablespoon extra fish sauce (for the salad dressing)
• 1 tablespoon soy sauce (for the salad dressing)
• 1 tablespoon toasted sesame oil (for the salad dressing)
• Lime wedges, for serving

How to Make this

1. Trim silver skin from the pork tenderloins and pat dry, then put them in a shallow dish or zip bag.

2. Make the marinade by whisking together 3 tablespoons fish sauce, 2 tablespoons soy sauce, 2 tablespoons brown sugar, 2 tablespoons lime juice, 3 minced garlic cloves, 1 tablespoon grated ginger, sliced chilies, 2 tablespoons neutral oil, 1 tablespoon sesame oil, and the optional tablespoon of honey if you want a glaze. Season lightly with black pepper. Pour over pork, massage it in, and chill at least 30 minutes or up to 4 hours.

3. While pork marinates, cook the 8 ounces rice noodles according to package directions, then rinse under cold water and drain well so they dont clump.

4. Make the noodle salad dressing by whisking 3 tablespoons rice vinegar, 1 tablespoon sugar, 1 tablespoon extra fish sauce, 1 tablespoon soy sauce, and 1 tablespoon toasted sesame oil until sugar dissolves. Taste and adjust for sweet, salty, sour.

5. Toss cooled noodles with the dressing, julienned cucumber, shredded carrots, chopped mint, half the chopped cilantro, and half the sliced green onions. Add most of the chopped peanuts but reserve some for garnish. Chill until ready to serve.

6. Preheat grill or grill pan to medium high and oil the grates. Remove pork from marinade and let excess drip off; reserve the leftover marinade to boil as a glaze if you like.

7. Grill pork 12 to 15 minutes total, turning occasionally, until an instant read thermometer reads 145°F in the thickest part. If you want extra glaze, boil reserved marinade 2 minutes and brush on during last couple minutes of grilling.

8. Transfer pork to a cutting board and rest 5 to 10 minutes, then slice thinly across the grain. Sprinkle with salt if needed, chopped cilantro, sliced green onions, and the remaining peanuts.

9. Plate pork over or alongside the soda noodle salad, squeeze lime wedges over everything and serve extra lime on the side.

10. Leftovers keep well chilled for 2 days. Reheat pork gently or serve cold on top of the salad for a quick lunch.

Equipment Needed

1. Cutting board (big enough for the pork and for slicing thin across the grain)
2. Chef’s knife (sharp for trimming silver skin and clean slices)
3. Mixing bowls (one for the marinade, one for the noodle salad dressing)
4. Whisk or fork (to mix the marinades and dressings)
5. Shallow dish or large zip-top bag (to marinate the pork)
6. Grill or heavy grill pan and tongs (for cooking the pork and turning it)
7. Pot and colander (to cook and drain the rice noodles)

FAQ

Grilled Thai Recipe Substitutions and Variations

• Fish sauce: use 1 1/2 tbsp soy sauce + 1/2 tbsp lime juice + a pinch of salt for the same salty, umami kick (works great if you need a vegetarian swap).
• Pork tenderloin: swap for boneless skinless chicken thighs (grill the same way) or firm tofu pressed and marinated for 30 min if you want a veg option.
• Rice noodles: use thin spaghetti, rice vermicelli, or soba noodles when rice noodles arent available; cook and rinse in cold water the same as usual.
• Thai bird chilies: replace with 1 serrano, 1 small jalapeño for milder heat, or 1/4 tsp cayenne powder if you want consistent spice without chopping.

Pro Tips

1) Marinate longer if you can, even overnight. The pork gets way more flavor and stays juicier. If you do overnight, take it out 20 minutes before grilling so it’s closer to room temp.

2) Don’t skimp on resting after grilling. Let the meat rest at least 5 to 10 minutes. If you slice too soon you’ll lose a lot of the juices and it’ll seem dry.

3) Cook the rice noodles a little under package directions, rinse well in cold water, toss with a tiny bit of oil and spread them out to cool. They clump fast if you crowd them or don’t cool them quick.

4) Always taste the salad dressing before you toss everything. Add a little more acid, sugar, or fish sauce to balance sweet, salty, sour for your taste. If the dressing is strong, dilute with a splash of water or lime juice rather than adding more noodles.