Ponzu marinated tenderloin with grilled gem lettuce and noodles
A healthy marinated pork recipe which would make a great summery lunch or dinner party course. Grilling the lettuce is a lovely way to eat it and the tangy Ponzu dressing matches it perfectly
- Preparation Time10 mins
- Additional Timeplus 1 hour marinating
- Cooking Time25 mins
- 1 pork tenderloin fillet
- 100 ml Kikkoman Ponzu
- 250 g noodles
Grilled gem lettuce:
- 2 gem lettuces
Ponzu chilli dressing:
- 1 tbsp. sweet chilli sauce
- Juice and zest of ½ lime
- 1 tbsp. Kikkoman Ponzu
- 2 tbsp. neutral oil e.g sunflower or vegetable
- 1 handful coconut flakes
- 1 handful herbs (eg. basil)
Remove any fat and sinew from the pork tenderloin. Put pork tenderloin in a big bowl and cover with Kikkoman Ponzu. Cover with cling film and leave to marinate in the fridge for minimum 1 hour.
Take the pork tenderloin out of the Ponzu marinade, and cook it on a hot grill, griddle or barbecue for 5 minutes on direct heat and then for approx. 20 minutes on indirect heat, until just cooked through.
Cook the noodles according to the instructions on the pack.
Rinse the gem lettuces, and cut them in halves lengthwise. Place them on the grill with the the cut side facing down for approx. 2 minutes, until they have visible chargrill stripes.
Mix sweet chilli sauce, lime juice, finely grated lime zest, Kikkoman Ponzu and oil, and season to taste.
Pour the ponzu chilli dressing over the grilled gem lettuce on a dish, and sprinkle with coconut flakes and herbs.
Slice the tenderloin, and serve with noodles and grilled lettuce.