Korean Chili-marinated Pork Tenderloin with Vermicelli

Chef Thomas Carey from Pictou Lodge Beachfront Resort shares one of his favourite pork recipes just in time for our May contest.

This recipe is an easy way to impress dinner guests. The chilled temperature of this noodle dish makes it ideal for summer BBQ’s and picnics.

1 lb pork tenderloin from The Pork Shop (cut rounds 1/4″ thick)
1 cup Acadian Maple Products’ maple syrup
2 tbsp Korean chili
1 lime
1 tbsp ginger (minced)
2 shallots
1 tbsp fish sauce
1 tsp soya
1 tsp sesame oil
2 garlic cloves (minced)
1 package Vermicelli noodles


  1. Put the sugar in a heavy-bottomed pot and caramelize on medium heat until golden.
  2. Deglaze the sugar with the rest of the ingredients and then cool down the marinade.
  3. Pour half of the marinade over the raw pork and reserve the other half for later use. Let sit for at least one hour or over night for best results.
  4. After the marinade sits for the night, place in a pan and cook the pork until done (for approximately 18-25 mins).
  5. Bring a pot of water to a boil and place vermicelli into the pot, stir often.
  6. Cook noodles for 3-5 minutes until they are soft. Place in colander and let cold water run over the noodles to cool, then place in fridge for two hours uncovered.
  7. After you have your pork prepared and noodles cooked and cooled, toss all together with the reserved marinade. Make sure the marinade is well mixed through the noodles.
  8. Now add your garnishes: Thai basil, diced tomato, green onion, or if you’re looking for some heat grab some chili flakes.

This cold salad is best enjoyed with an amazing wine, like Avondale Sky Winery’s Tidal Bay. This dry white with citrus and mineral notes compliments the spices and flavours of Asian-inspired cuisine.

Recipe provided by: Thomas Carey, Pictou Lodge Beachfront Resort
This dish, as pictured above, was prepared and photographed by Courtney Richardson.

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