Grilled Pork Tenderloin with Sesame Soba Noodles Grilled Pork Tenderloin with Sesame Soba Noodles

Food styling by Ashley Denton | Prop styling by Sasha Seymour Image by: Jeff Coulson

Hoisin sauce adds tangy sweetness to grilled pork tenderloin. Cut down on kitchen time by cooking the noodles on the side burner of the barbecue, if your model has one. Add the noodles to the dressing just before serving, otherwise they will soak up too much of the sauce.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings


  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Asian chili sauce such as sriracha
  • 1 pork tenderloin 450 g, trimmed
Sesame Soba Noodles:
  • 2 heads bok choy about 250 g total
  • 4 teaspoons vegetable oil
  • 225 g soba noodles
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seeds toasted
  • 2 teaspoons sodium-reduced soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon Dijon mustard
  • 4 green onions sliced
  • 1 cup matchstick-cut carrots


Pork: In small bowl, whisk together hoisin sauce, vinegar, sesame oil and chili sauce. Set aside.

Place pork on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 16 to 20 minutes. Transfer to cutting board; cover loosely with foil and let rest for 5 minutes. Brush pork with hoisin mixture and slice crosswise.

Sesame Soba Noodles: While pork is cooking, halve bok choy lengthwise and core; brush all over with 1 tsp of the vegetable oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, about 4 minutes. Remove to cutting board and let cool slightly; thinly slice crosswise.

In saucepan of boiling water, cook noodles according to package instructions. Drain and rinse under cold water; drain well.

In large bowl, whisk together vinegar, sesame seeds, soy sauce, sesame oil, mustard and remaining vegetable oil. Add noodles, bok choy, three-quarters of the green onions and the carrots; toss to coat. Top with pork and remaining green onions.

Tip from The Test Kitchen: Look for bags of precut matchstick or shredded carrots in the produce section of your grocery store (alongside bagged salads).

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 402 mg
  • Sugars 4 g
  • Protein 37 g
  • Calories 437.0
  • Total fat 12 g
  • Potassium 821 mg
  • Cholesterol 61 mg
  • Saturated fat 2 g
  • Total carbohydrate 49 g


  • Iron 24.0
  • Folate 27.0
  • Calcium 9.0
  • Vitamin A 74.0
  • Vitamin C 35.0
Share X
Lunch & Dinner

Grilled Pork Tenderloin with Sesame Soba Noodles