Pork and Udon Noodle Salad

Ingredients:

• 1 450g pork tenderloin, trimmed of fat
• 0.5 cup + 1 teaspoon coconut milk
• 2 tbsp + 1 tsp fish sauce
• 2 tbsp + 1 tsp firmly packed light brown sugar
• 2 tbsp freshly squeezed lime juice + lime wedges for serving
• 2 tsp garlic chili sauce
• 3 packages of 200g fresh or frozen udon noodles
• 1 package (350 g) of ready-made Asian salad mix, no dressing packet needed
• 1 cup bean sprouts
• 1 cup fresh mint, torn
• 1 cup fresh basil, torn

Preparation:

1. Preheat the oven to broil. Line a baking sheet with foil. Season the pork with salt and black pepper. In a small bowl, combine 1 teaspoon each of coconut milk, fish sauce, and brown sugar. Rub the mixture all over the pork, place it on the prepared baking sheet, and broil until the top is browned, about 7 minutes.
2. Flip and cook until a thermometer inserted into the thickest part of the tenderloin registers 145°F (63°C), 5 to 8 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Thinly slice the tenderloin against the grain, then cut into strips.
3. Meanwhile, bring a large pot of water to a boil for the noodles. Microwave the remaining 1/2 cup coconut milk until the solids melt, about 30 seconds (do not boil). Add the lime juice, chili-garlic sauce, and the remaining 2 tablespoons of fish sauce and brown sugar.
4. Add the noodles to boiling water; cook until tender but still firm, about 30 seconds for fresh noodles and 2 minutes for frozen noodles. Drain and rinse under cold water to cool. Shake off any excess water.
5. In a large bowl, combine the noodles, pork, salad vegetables, bean sprouts, and half the coconut dressing; season with salt and pepper to taste. Divide among plates and drizzle with the remaining dressing. Top with the crunchy salad topping, mint, and basil, and serve with lime wedges.