Ponzu marinated tenderloin with grilled gem lettuce and noodles

Chickpea burgers 428 of 444 Lamb tagine with roasted vegetable cous cous

Kikkoman Sauces 440

Category 431

Ingredient 398

Videos 71

World Cuisines 137

Specials 429

Summer Spring Main courses Meat Vegetables Ponzu Lemon

Preparation time: 30 mins

Marinating time: 1h

1 pork tenderloin
100 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce
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 Citrus Seasoned Soy Sauce
2 tbsp. taste neutral oil
1 handful coconut flakes
1 handful herbs (eg. Thai basil)

Preparation

Remove fat and tendons from the tenderloin. Put the tenderloin in a big bowl and cover with Kikkoman Ponzu Citrus Seasoned Soy Sauce, and cover and leave to marinate in the fridge for minimum 1 hour.

Take the tenderloin out of the marinade, and cook it on a hot grill 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 cutting side facing down for approx. 2 minutes, until they have visible stripes from the grill.

Mix sweet chilli sauce, lime juice, finely grated lime zest, Kikkoman Ponzu Citrus Seasoned Soy Sauce 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.