Weekly Winner: Pretty(dang) Perfect Pork – With Pasta!

chinese porkMy love of pork knows no bounds.  I’m also pretty dang fond of noodles in any way, shape or form.  Put them together with a zingy little sauce and keep it all relatively low-calorie and healthy so that I can feel good about eating it, and I’ve found myself a “Winner, Winner, Piggy Dinner”!

Chinese Pork and Noodles comes from Food Network Magazine and has renewed my love with pork tenderloin.  I always think it’s the “safe” choice so I tend to look elsewhere – pork butt, chops, ribs, bacon.  Too often the tenderloin can be dry and not very flavorful.  The spiced hoisin marinade and glaze certainly takes care of that problem and the fact that it is the tenderloin makes it a cinch to prep and cook. I am officially back on the “tenderloin bandwagon”.

Chinese Pork and Noodles

Serves 4

Ingredients:

  • 3 tablespoons honey
  • 3 tablespoons hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1/4 teaspoon Chinese five-spice powder
  • 1 pork tenderloin (1 to 1 1/4 pounds)
  • Kosher salt and freshly ground pepper
  • 4 heads baby bok choy (about 12 ounces), leaves separated
  • 8 ounces dried Chinese egg noodles
  • 1 tablespoon toasted sesame oil
  • Sliced scallions, for topping

Procedure:

Position a rack in the upper third of the oven; preheat to 475 degrees F. Set a wire rack on a foil-lined baking sheet; set aside. Mix the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Cut the pork in half crosswise and prick all over with a fork; rub with 2 tablespoons of the honey-hoisin marinade, 1/4 teaspoon salt and a few grinds of pepper. Place on the wire rack.

Roast the pork until the surface looks dry, about 10 minutes. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping). Return to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. Transfer to a cutting board and let rest 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the bok choy and boil until crisp-tender, 30 to 45 seconds. Remove with a slotted spoon to a paper towel-lined plate. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt.

Slice the pork. Divide the noodles among shallow bowls. Top with the pork and bok choy. Drizzle with the reserved honey-hoisin marinade and top with scallions.

4 Comments (+add yours?)

  1. Charley Speakes
    Mar 04, 2018 @ 18:02:40

    Do you think this would be ok without the oyster sauce? My beloved hates oyster sauce, but this looks fab.

    Reply

  2. Molly Roth
    Mar 04, 2018 @ 20:46:36

    Yum! That looks delic!

    Sent from my iPhone

    Reply

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