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.
- 1 (1 lb.) pork tenderloin
- ¼ 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
- ¾ cup diagonally sliced scallions
- ¼ cup fresh cilantro leaves
- ¼ cup peanuts
- ¼ 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.
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