Hoisin grilled pork tenderloin and Thai cellophane salad

We had dinner with some friends over the weekend at our favorite restaurant in town and I was inspired to make Thai food.

Here is my recipe for Thai cellophane noodle salad and hoisin grilled pork tenderloin.

4 ounces glass noodles (bean threads)
1/2 cup fresh lime juice
1/4 cup fish sauce
2 tablespoons light vegetable oil
2 tablespoons rice vinegar
2 teaspoons sugar
1 large cucumber, halved, seeded, and sliced
1 red bell pepper, cut into strips
1/2 cup thinly sliced green onions
1/2 cup shredded carrot
1 pint cherry tomatoes, cut in ½
2 tablespoons fresh cilantro leaves
2 tablespoons fresh mint leaves
2-3 heads of romaine lettuce, washed and roughly chopped
½ C. crushed roasted peanuts

Soak noodles in hot water for 10 to 15 minutes or until tender; rinse and drain. Place in a mixing bowl. (For easier serving, cut noodles into pieces with kitchen shears.)
Combine lime juice and next 4 ingredients; pour over noodles, tossing to coat.
Stir in remaining ingredients, and toss salad until well blended. Serve.

Hoisin grilled pork tenderloin:
1/4 cup hoisin sauce
1/4 cup soy sauce
1 cube frozen ginger
1 cube frozen garlic
1 pork tenderloin

Combine all ingredients in a Ziploc bag and let marinade at least 4 hours, turning bag occasionally. Preheat oven to 400. Heat grill to high. Grill pork for 5 minutes per side on grill, saving marinade. While pork is grilling, reduce marinade in a small sauce pan on medium high heat.

Remove pork from grill and place in an aluminum lined casserole pan. Add reduced marinade, cover pork in foil and continue cooking in preheated oven for 20 minutes.

Thinly slice pork and add to top of salad before serving.

***Note- My kids will NOT eat the cellophane noodle salad, but will eat the pork, so I made them some couscous instead.