Pork Loin with Sweet Thai Chilli Glaze, Noodles and Thai Salad

Pork Loin with Sweet Thai Chilli Glaze, Noodles and Thai Salad

PREP TIME

15 minutes

COOK TIME

30 minutes

SERVES

4 people

COOKING NOTES

Bring the flavours of Thailand to your table with this stunning dish. Linley Valley Pork Loin with Sweet Thai Chilli Glaze delivers succulent, caramelised slices paired with fresh noodles and a vibrant Thai salad. Finished with crushed peanuts or crispy onions, it’s a restaurant-quality plate designed for family dining or entertaining.

INGREDIENTS

  • 1 Linley Valley Pork Loin with Sweet Thai Chilli Glaze
  • 250 g dried rice noodles
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 1 red capsicum, thinly sliced
  • 1 cup bean sprouts
  • ½ cup coriander leaves, picked
  • ½ cup Thai basil leaves, picked
  • 1 lime, cut into wedges
  • 2 tbsp vegetable oil
  • 2 tbsp roasted peanuts, crushed (or crispy onions for nut-free option)
  • 1 tbsp sesame seeds (optional)
  • Fresh parsley, to garnish

METHOD

  1. Preheat oven to 180°C. Place pork loin in a roasting tray and cook for 25–30 minutes, brushing with glaze halfway through. Rest for 5 minutes before slicing thickly.
  2. While pork cooks, soak noodles in hot water until tender. Drain and toss with 1 tablespoon oil to prevent sticking.
  3. Combine carrot, cucumber, capsicum, bean sprouts, coriander, and Thai basil in a large bowl. Dress lightly with lime juice and remaining oil.
  4. Pile noodles onto a serving platter, arrange slices of glazed pork on top, and scatter with salad.
  5.  Finish with peanuts, sesame seeds, and parsley, or use crispy onions and parsley for a nut and seed-free option. 

Tip: Pair this dish with a crisp sauvignon blanc or a chilled ginger beer for a refreshing, flavour-balancing finish.