Preparation
Pre-heat barbecue on medium-high heat.
Butterfly pork tenderloin lenghtwise and remove white membrane.
In a small bowl, mix the sriracha sauce and the sesame oil. Brush the pork tenderloin with the sauce mixture. Salt and pepper to taste.
Oil the barbecue rack and place the pork on the rack. Close lid and cook for 12 to 15 minutes, turning the tenderloin halfway.
Meanwhile, cook the Haiku Asian-style noodles al dente in a pot filled with salted boiling water. Drain.
In the same pot, mix the ketchup, the soya sauce and the honey. Bring to a boil while stirring.
Set aside the pork tenderloin on a plate and cover loosely with aluminum foil.
Divide the noodles in four dishes, add the pork tenderloin and drizzle with sauce and garnish with fresh coriander.
