Ponzu Soba with Roasted Pork

Roasted coriander pork tops cool, springy soba tossed in a bright ginger dressing, with crisp vegetables and fresh herbs for a light bowl.

60 min

4 servings

Ingredients

1 1/2 lb pork tenderloin, silver skin removed

1 tbsp neutral oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp ground coriander

12 oz dried soba noodles

1 tbsp finely grated fresh ginger

2 tsp toasted sesame oil

4 scallions, thinly sliced

1 medium English cucumber, cut into thin matchsticks

1 medium carrot, peeled into ribbons

6 oz sugar snap peas, thinly sliced on the diagonal

1/2 cup fresh cilantro leaves

1 tbsp toasted sesame seeds

Rimmed sheet pan · Saucepan · Instant-read thermometer · Vegetable peeler · Small bowl · Whisk

Check pork at the center

Use an instant-read thermometer in the thickest part; pull at 145 F and allow the 10-minute rest.

Keep the vegetables crisp

Arrange the cool vegetables over the noodles just before serving rather than tossing them in while warm.

01. Heat the oven to 425 F and line a rimmed sheet pan so cleanup is easy.

02. Pat the tenderloin dry, oil it, and season every side with salt, pepper, and coriander; tuck the narrow tail under for even thickness.

03. Roast about 20 to 25 minutes and begin checking at 18; remove the pork when its center reaches 145 F.

04. Rest the pork on a clean board for 10 minutes, then slice thinly across the grain.

05. Boil soba until just tender, usually 4 to 6 minutes, then drain and rinse briefly cool so the strands stay springy.

06. Cut cucumber and snap peas thinly, shave carrot into ribbons, and slice scallions while the pork rests.

07. Whisk ponzu with ginger and sesame oil, or use soy sauce, rice vinegar, and lemon juice as its complete replacement.

08. Toss the rinsed soba with just enough dressing to coat it, then fold in half the scallions and cilantro.

09. Divide noodles among four bowls, top with vegetables and pork, then finish with herbs, scallions, and toasted sesame seeds.