Pork Tenderloin Spring Roll Bowls

Servings: 4

For the marinated tenderloin

  • One pork tenderloin (~1 pound)
  • ¼ cup hoisin sauce
  • 1 thinly sliced shallot
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger

For the bowl

  • 7 ounces dry stir fry rice noodles, cooked
  • ½ head butter lettuce, chopped
  • 1 cup shredded carrots
  • ½ red pepper, thinly sliced
  • ½ of an English cucumber, thinly sliced
  • Mint leaves
  • Peanut sauce, for serving
  1. In a small bowl, whisk together all of the marinade ingredients. Add the pork tenderloin and marinade to a large resealable bag, remove the excess air, and refrigerate for 2 to 4 hours to marinate.
  2. Preheat the grill to medium-high heat and lightly oil the grates.
  3. Place the pork tenderloin on the grill and discard the remaining marinade.
  4. Cook, turning occasionally until browned and an instant-read thermometer inserted in the center of the pork reads 145 F. This will take about 20 minutes.
  5. Remove the pork to a cutting board and let rest for 3 to 5 minutes; cut into thin slices.
  6. Build the bowls by layering rice noodles, butter lettuce, shredded carrots, red pepper, cucumber, and mint leaves. Top with the pork and a drizzle of peanut sauce.