Soy-Glazed Pork Tenderloin Over Egg Noodles
Soy-Glazed Pork Tenderloin Over Egg Noodles
Prep Time 45 minutes
Servings 4 Servings
Ingredients
For the marinade:
- 3 Tbsp./1 ½ oz. low-sodium soy sauce
- 2 Tbsp. rice wine vinegar
- 1 Tbsp./½ oz. grated garlic
- 1 Tbsp./½ oz. grated ginger
- 3 Tbsp. honey
- 4 4-oz. pieces pork tenderloin
For the noodles:
- 1 Tbsp. vegetable oil
- 1 cup/4 oz. sliced yellow onion
- 4 cups/6 oz. shiitake mushrooms
- 8 cups/1 lb. roughly chopped bok choy
- 3 Tbsp./1 oz. roughly chopped garlic
- 4 oz. thin Chinese egg noodles*
Instructions
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Preheat broiler*. Combine the ingredients for the marinade in a medium bowl. Place the pork in the marinade and toss to coat. Let sit for 20 minutes or up to 2 hours (refrigerate if longer than 1 hour).
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Remove pork from marinade, reserving the marinade. Place the pork on a foil-lined baking tray. Place under the broiler. Cook for 5 – 7 minutes, until nicely glazed. Turn and do the same on the second side. Remove from the broiler and let rest.
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Bring a pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and reserve.
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Heat a large sauté pan over medium high heat. Add the vegetable oil and sauté the onion and mushrooms until starting to brown (about 3 minutes).
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Add the bok choy and garlic and continue to cook until the bok choy is wilted and the garlic is aromatic (about 2 minutes).
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Stir in the reserved marinade and the noodles. Toss to coat. Lower heat and cook for 5 minutes to completely cook the sauce.
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Divide noodles between 4 bowls. Slice each piece of pork into several pieces. Place over the noodles.
Recipe Notes
Tip:
- Egg noodles are typically gluten-free, so this dish can be enjoyed by those who have eliminated gluten products, provided the soy sauce and rice wine vinegar are also gluten-free.
- If the broiler isn’t convenient, roast the pork over 450ºF. It might not glaze as well, but it will still cook fast.
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