Recipe: Asian Roast Pork Tenderloin with Baby Bok Choy & Crispy Noodles
This recipe serves 3 to 4 and is a perfect pairing with Remy Pannier Rose d’Anjou.
- 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
- 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.