Chinese Pork Tenderloin with Garlic Sauced Noodles
Asian,  Healthy Choices,  Main Course

Chinese Pork Tenderloin {with Garlic Sauced Noodles}

Chinese Pork Tenderloin with Garlic Sauced Noodles

Pork.  The other white meat.

I absolutely loved this Chinese Pork Tenderloin with Garlic Sauced Noodles.  I’m still loving it, reheated the following day.  There’s something really special to me about being able to prepare Asian food at home.  As much as I LOVE Chinese restaurants, I’m not crazy about the way I feel after consuming MSG and sodium laden dishes.  By making recipes at home you control the freshness and the ingredients.

This recipe from Cooking Light uses low fat pork tenderloin AND is prepared in the slow cooker.  I couldn’t resist.  With just a small amount of marinade you can really infuse some flavor into a pork tenderloin.  The one thing I will do differently when making this dish again (and I will be making it again) is to add more veggies.  The volume of noodles in relation to the other ingredients was a bit much.  I think more carrots and perhaps steamed broccoli would be fabulous adds.

Chinese Pork Tenderloin with Garlic Sauced Noodles

Chinese Pork Tenderloin {with Garlic Sauced Noodles}

Cooking Light
Cook Time 4 hours 15 minutes
Total Time 4 hours 15 minutes
Servings 4


  • 1 1 lb. pork tenderloin
  • 1/4 cup low-sodium soy sauce divided
  • 1 Tbl. hoisin sauce
  • 1 Tbl. tomato sauce
  • 1 tsp. sugar
  • 1 tsp. grated peeled fresh ginger
  • 2 garlic cloves minced
  • 3 Tbl. rice wine vinegar
  • 1 tsp. sesame oil
  • 4 cups hot cooked Chinese-style noodles about 8 ounces uncooked
  • 1 carrot matchstick cut, lightly steamed
  • 3/4 cup diagonally sliced scallions
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup peanuts
  • 1/4 cup cilantro leaves
  • 1 lime cut into wedges


  • Place tenderloin in slow cooker. Combine 1 Tbl. soy sauce and next 5 ingredients (through garlic) and pour over pork. Cover and cook on LOW 4 hours or until tender enough to shred. Remove pork and place in a medium bowl, reserving cooking liquid. Let pork stand 10 minutes. Then shred with two forks.
  • Strain cooking liquid through a sieve into a bowl then return to slow cooker. Stir in remaining 3 Tbl. soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes.
  • Turn slow cooker off. Add in pork, cooked noodles, carrot, scallions, and cilantro, tossing to coat. Pour mixture into a large serving bowl. Sprinkle with peanuts and fresh cilantro. Serve with lime wedges.


Add 2 cups of steamed broccoli florets to bulk up this dish without bulking up on calories.


    • libby

      Hi Dana. They are a dried noodle sold in the Asian isle of my super market. The package actually says Chinese Style Noodles, but you could also use rice vermicelli, udon noodles, or even ramen. Anything thin noodle is best.

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