- 1-pound pork tenderloin cut into ~4 ounce portions
- 1⁄2 ripe cantaloupe plus another 1⁄4 for garnishing
- 2 garlic cloves, minced
- 1⁄2 cup white wine or sake
- Juice of 1 lime plus zest
- 1⁄2 tsp. salt
- 1⁄4 tsp. fresh ground pepper
- 1 tsp. ginger, minced
- 2 kaffir lime leaves
- 1 Tbsp sambal oelek (more for greater heat)
- 1⁄4 cup coconut milk (unsweetened)
- 1 Tbsp honey
- 2 Tbsp rice wine vinegar
- 4 portions Soba noodles
- 1⁄4 cup diced garlic scapes or 4 cloves garlic, finely minced
- 1 bunch Swiss chard, leaves separated from stems
- 2 carrots, peeled and sliced 1⁄4 inch on the bias
- 1 can water chestnuts, sliced
- 8 ounces drained baby corn
- 2 tsp. sesame oil
For the Peanut Sauce
- 3/4 cup fresh peanut butter
- 1/4 cup soy sauce
- 2 teaspoons Red Chili & Garlic Sauce
- 1⁄4 teaspoon Sriracha Chili Sauce (more according to your desired heat level)
- 2 tablespoons dark brown sugar
- 2 limes, juiced
- 1/2 cup hot water
- 1⁄4 cup chopped fresh cilantro or cilantro oil (check out recipe below)
For the Cilantro Oil
- 1 bunch cilantro
- 1 cup extra virgin olive oil
- salt and white pepper
For the Pork Tenderloin:
In a large bowl or container, add the 1⁄2 cantaloupe. Using a potato masher, crush the fruit into a puree. Add the garlic cloves, wine, lime juice, zest, salt, pepper, ginger, kaffir lime leaves, sambal oelek, coconut milk, honey, and vinegar. Allow the tenderloins to rest in the mixture overnight.
Pre-heat the oven to 425 degrees F.
Place a rimmed baking sheet on the middle rack. Remove the tenderloins and pat dry. Heat some neutral oil in a medium skillet until smoking. Quickly sear the tenderloins on all sides; 4 to 6 minutes. Transfer the tenderloins to the oven to finish cooking; approximately 15-20 minutes depending on thickness until an internal temperature of 145 degrees F is reached.
While the tenderloins finish, in the same pan or another medium pan heat some neutral oil over medium heat. Add the scapes, Swiss chard stems (cut into 1⁄2 inch bits), carrots, water chestnuts and baby corn. Cook until tender, but not soggy; approximately 7 minutes. Add the leaves (torn into bite sized bits) and cook another 2 minutes. Remove from heat.
In boiling, salted water prepare the soba according to directions. Remove, drain and coat with sesame oil. Mix in 1 Tbsp of sauce for each serving of soba.
For the Peanut Sauce:
Combine the peanut butter, soy sauce, red chili & garlic sauce, Sriracha, brown sugar, and lime juice and hot water in a blender. Puree until it is smooth. Pour the sauce into a nice serving bowl and garnish with the chopped cilantro or drizzle cilantro oil.
For the Cilantro Oil:
Prepare a small pot of water boiling on the stove. “Blanch” the cilantro by adding it to the boiling water for about 10 seconds, making sure the leaves are in the water the whole time.
“Shock” the cilantro by removing it from the boiling water and adding it to an ice and water bath. Drain the cilantro and pat dry. In a blender add your cilantro, salt, white pepper and extra virgin olive oil. Blend until it is smooth on medium speed for about 2 to 3 minutes. Store this mixture overnight in your refrigerator so the herb pieces that weren’t fully pureed can settle and still add flavor overnight.
The next day filter the oil through a coffee filter or cheesecloth and store in the refrigerator until needed.
NOTE: When using extra virgin olive oil, you will find that it thickens when refrigerated. Allow the cilantro oil to come to room temperature and it will regain its regular viscosity. This and other herb oils will keep up to two weeks without losing too much of its color and flavor. You can use this same method for numerous herb oils
Place a layer of soba topped with vegetables. Place the sliced tenderloin on top. Slice the remaining cantaloupe into 1-inch long matchsticks and garnish. Drizzle the sauce over and serve.