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Build Your Own Pork Tenderloin Ramen Bowls

Build Your Own Pork Tenderloin Ramen Bowls
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The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

Notice that spring in my step? Well, it’s because of Spring! The start of this new season means it’s time to fire up those grills and take in all that fresh spring air! Now, what will we grill!?

Heinen’s Meat Department is the perfect companion for your grill. I am in awe of their fresh selection. There always seems to be something new to try every time I stop in. What impresses me most is the knowledgeable staff behind the counter. They are always willing to explain the difference between each cut and the best method of preparation. Need an extra thick filet? They will cut one special for you! No clue how to prepare a prime rib? They will break it down! You can tell that they take pride in the meat they are serving you and your family. It’s refreshing!

Grilled Pork Tenderloin

Want to know what else is refreshing? The fact that Heinen’s knows where each piece of meat comes from. They’ve built strong relationships with farmers and ranchers around the country to ensure the best quality meat makes it to your table. Sadly, many supermarkets cannot make this claim!

Let’s keep with the theme of refreshing! After hibernating all winter and munching on holiday feasts, it’s time to chow down on something a bit lighter. This recipe highlights one of those amazing meat suppliers I mentioned earlier, Hatfield Meats. They are committed to animal welfare and providing fresh pork without added hormones or steroids. For this recipe, I will be using one of their pre-marinated pork tenderloins. They are packed full of flavor and can be grilled in under 20 minutes. I will be adding the sliced pork to one of the instant ramen bowls found at Heinen’s to create a light dish that is full of incredibly rich and fresh ingredients.

Don’t be mistaken, this isn’t your college dorm room ramen! This dish is light, fresh and full of complex flavors. Let’s spring into action and get busy!

Pork Tenderloin Ramen Bowls

Main Ingredients

  • 4 One Culture Foods Ramen Bowls
  • 1 Hatfield Meats Pork Tenderloin


  • Soft Boiled Egg – The creamy yolk of the egg adds a rich flavor and texture to the broth. I found my sweet spot is 6 minutes for a creamy egg. Boil for 6 minutes and then toss in an ice bath. These are perfect to make ahead of time!
  • Baby Bok Choy – This is my favorite addition to ramen. One, it looks beautiful. Two, it tastes amazing on the grill. Why not take advantage of that hot grill and toss on some baby bok choy while the pork rests? Coat with olive oil & season with salt and pepper. Grill over high heat for 3 minutes per side and you are all set. The charred flavor works wonderfully with the broth of the ramen.
  • Garlic Chips – If there is ever a time to break the rules, it is when a recipe says to use one or two cloves of garlic. Multiply that by three, at a minimum. Adding garlic chips to ramen adds some crispiness and amazing flavor. I like to fry thinly sliced garlic in oil over low heat until browned. Be sure to save the oil!
  • Oils – Adding additional flavored oils is another way to spice things up! Use a few drops of the garlic oil for even more umami. If you want to bring the heat, add some chili oil.
  • Mushrooms – Adding in sautéed or raw mushrooms is another favorite of mine. They add a hearty bite and it’s also a perfect alternative for any vegetarians at your table! Shiitake & cremini work well.
  • Cilantro – The distinct flavor of cilantro brings a hint of citrus and a ton of freshness to the bowl. Ideal for spring! I’ll have extra on mine, please!
  • Black & White Sesame Seeds and Nori – All of these are great for garnishing and adding a bit of extra savory & nutty flavor.
  • Pickled Peppers – I don’t believe these are served in traditional ramen, but I like it hot! I have these on hand all the time. I use a mixture of habanero, chilies, and jalapeno. Add 1 cup of water, vinegar, 2 Tbsp. of sugar, 1 Tbsp. salt, and 6-10 thinly sliced peppers of your choice. Bring all ingredients to a boil for two minutes and then pour into a mason jar. Allow to cool and store in your fridge for up to 10 days.
  • Pickled Ginger – Serve ginger on the side. This is used for enhancing the flavors of your ramen bowl and cleansing your palate.
  • Kimchi – OOOOO Mommy! Add an umami bomb to your bowl with a spoonful of kimchi.
  • Fresh Veggies – Take advantage of Heinen’s amazing selection of fresh produce! Sprouts, cabbage, purple cabbage, corn and baby spinach are all easy additions. Thinly-sliced scallions are also a must for any ramen dish!

Pork Tenderloin Ramen Bowls

Click Here to Print the Recipe for Pork Tenderloin Ramen Bowls.

Build Your Own Pork Tenderloin Ramen Bowls

Build Your Own Pork Tenderloin Ramen Bowls


  • 4 One Culture Foods Ramen Bowls
  • 1 Hatfield Meats Pork Tenderloin


  • Soft Boiled Egg
  • Baby Bok Choy
  • Garlic Chips
  • Oils
  • Mushrooms
  • Cilantro
  • Black & White Sesame Seeds and Nori
  • Pickled Peppers
  • Pickled Ginger
  • Kimchi
  • Fresh Veggies


  1. Preheat your grill for 10 minutes on medium-high heat (Follow directions on the back of the tenderloin package.)
  2. Remove pork tenderloin from the package and place directly over the hottest section of your grill. Grill for 10 minutes, then flip.
  3. Continue cooking until the roast has an internal temp of 145°F. About 10-15 minutes. Remove from the grill and allow to rest for 10 minutes before slicing. While your pork is resting, prepare your instant ramen bowls by following the directions on the package. I like to transfer my ramen to a bigger bowl because it leaves more room for delicious toppings (work smarter, not harder).
  4. Now it’s time to build your bowl using any and all of the toppings listed above. Lay all the toppings out and unleash your culinary creativity. Have fun with it and see who can build the most photo-worthy dish. As the kids say, “Do it for the Gram!”
Graham Russell

By Graham Russell

Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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