Recipe: Asian Roast Pork Tenderloin with Baby Bok Choy & Crispy Noodles

 In Recipes

This recipe serves 3 to 4 and is a perfect pairing with Remy Pannier Rose d’Anjou.

Ingredients:

  • 7 oz (210g) of fresh chow mein noodles
  • 2 tablespoons of hoisin sauce
  • 1 tablespoon of soy sauce
  • ½ teaspoon of Asian chili sauce (Sriracha)
  • 1 ½ lbs of pork tenderloin
  • Salt and black pepper
  • 2 tablespoons of vegetable oil
  • 8 oz of baby bok choy, halved
  • 2 tablespoons of sesame oil
  • 1 tablespoon of chopped garlic
  • 1 large egg, beaten
  • ¾ cups of thinly sliced green onions
  • 2 teaspoons of toasted sesame seeds
  • 2 tablespoons of chopped cilantro

Preparation:

  • Preheat your oven to 230°C.
  • Place noodles in a heatproof bowl and cover with boiling water
  • Let stand 2 minutes to soften and then drain
  • Combine hoisin sauce, soy sauce and Asisan chili sauce.
  • Pat pork dry with paper towels and season with salt and pepper.
  • Heat a large frying pan over high heat.
  • Add 1 tbsp (15 mL) vegetable oil and sear pork for 4 minutes or until browned all over, turning every minute.
  • Remove from heat, transfer to a large rimmed baking sheet and brush top and sides of pork with 1 tbsp (15 mL) of sauce mixture.
  • Place in the oven and roast for 10 minutes.
  • Toss bok choy with remaining 1 tbsp (15 mL) of vegetable oil, and season with salt. Reserve.
  • Combine remaining sauce mixture with sesame oil, garlic and egg.
  • Add noodles and green onion, season well with salt and toss to coat.
  • Spread noodle mixture into 1 large or a few small cakes on empty part of baking sheet and return to oven.
  • Cook 5 minutes longer, then use a large spatula to flip noodle cake on tray.
  • Add bok choy to empty spaces on the tray and bake 5 to 7 minutes longer or until pork has reached an internal temperature of 140° to 145°F (60° to 63°C), noodle cake is crispy, and bok choy is wilted and lightly browned.
  • Remove from oven, let pork rest for a few minutes before slicing, and cut noodle cake into wedges and sprinkle with sesame seeds and cilantro.

Suggested Pairing

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