Coconut and Lemongrass Brined Pork Tenderloin with Asian Noodle Salad

This brine is easy to put together, extras freeze well and the flavour it delivers is amazing! I have used it with pork tenderloin, chicken breasts and whole chicken. The original recipe is from "Mastering the Grill" by Andrew Schloss and David Joachim. I have adjusted it slightly, using less salt and fresh lemongrass instead of dried.

Combine the following:

1 can coconut milk (about 14oz), after removing 2 tablespoons for the salad dressing
1 tablespoon fresh lemongrass, finely chopped
1 teaspoon hot pepper sauce
2 teaspoons onion powder
juice of 2 limes
1 tablespoon soy sauce
1 1/2 tablespoons kosher salt
1 clove garlic, minced
2/3 cup water

Measure out 1 cup of marinade and place it in a resealable bag.

Place 1 pork tenderloin in the bag and seal, squishing out as much air as possible.


Refrigerate for about 4 - 6 hours.








While that is brining you can prepare the salad and dressing, keep them in the fridge until serving time, when they can be tossed together.

For the dressing, combine the following in an airtight container and shake well:

Juice of 1 lime
2 tablespoons coconut milk
1/4 teaspoon Thai red curry paste
1/2 teaspoon honey
4 tablespoons vegetable oil

Taste and adjust sweetness, heat or acicidty before adding to the salad.

For the salad combine:

1/2 red pepper, thinly sliced
4 green onions, thinly sliced
1 cup grated carrot
1 cup thinly sliced cucumber

In a pot of boiling salted water cook:

4 cups steam fried noodles (I use Farkay brand)
2 cups broccoli florets


Drain and run under cold water to stop the cooking process.

Combine the noodles and broccoli with the vegetables and chill until ready to dress and serve.








You can also prepare the peanut sauce ahead if you like, but it takes hardly any time, so I do it while the pork is on the barbecue. This is another recipe from "Mastering the Grill".

In a small pot combine all the ingredients:

1 clove garlic, minced
3/4 cup chunky peanut butter
1 cup chicken stock
hot sauce to taste
1 teaspoon sesame oil
2 teaspoons brown sugar
1 tablespoon soy sauce

Heat the sauce over medium heat, until it just starts to boil. Whisk well to combine. Remove from the heat.

If it is too thick, thin it down a bit using water or more chicken stock.

Grill the pork, using the brine to baste it occasionally, until cooked through.

Let the meat rest for 5 minutes, before slicing.







Serve the pork over the noodle salad, drizzled with peanut sauce. Pass extra sauce at the table.

• I use Tamari soy sauce, as I prefer the richness of flavour.
• The pork can be placed in the marinade and frozen. Defrost before removing and cooking. This gives you a quick and easy dinner option if you are pressed for time.
• Brine chicken breast cubes and then skewer and grill. Serve over coconut rice.
• Before making the brine, I removed the 2 tablespoons of coconut milk needed for the dressing.
• The brine makes about 3 cups. The recipe uses 1 cup. Freeze the rest, and most of the work is done for next time.
• Use whatever vegetables you have available for the salad...celery, snow peas, snap peas, cherry tomatoes, bean sprouts, shredded cabbage.
• Leftover salad is great as lunch the next day. Toss in some of the pork, shredded. Sprinkle with toasted sesame seeds.
• Another lunch option with leftover pork, is to make a wrap with lettuce, thinly sliced red pepper and cucumber, shredded pork and peanut sauce.