My family liked it (picky kids included) and it was easy to cook. Only problem is that I doubled the sauce as others had suggested (which was tasty) but this increases the sodium a substantial amount. Next time I will do 1.5x the sauce and see if I can get away with it.
Chinese Pork Tenderloin with Garlic-Sauced Noodles
More From Oxmoor House
- Calories: 303
- Calories from fat: 0.0%
- Fat: 5.7g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 1.4g
- Protein: 28.3g
- Carbohydrate: 34.1g
- Fiber: 2.7g
- Cholesterol: 72mg
- Iron: 3.1mg
- Sodium: 555mg
- Calcium: 30mg
- 2 (1-pound) pork tenderloins, trimmed
- 1/4 cup lower-sodium soy sauce, divided
- 1 tablespoon hoisin sauce
- 1 tablespoon tomato sauce
- 1 teaspoon sugar
- 1 teaspoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 3 tablespoons seasoned rice vinegar
- 1 teaspoon dark sesame oil
- 8 cups hot cooked Chinese-style noodles (about 16 ounces uncooked)
- 1 cup matchstick-cut carrots
- 3/4 cup diagonally sliced green onions
- 1/4 cup fresh cilantro leaves
- 1/3 cup chopped unsalted, dry-roasted peanuts
- 1/3 cup chopped fresh cilantro
- 9 lime wedges
- 1. Place tenderloins in a 5-quart electric slow cooker. Combine 1 tablespoon soy sauce and next 5 ingredients (through garlic); drizzle over tenderloins. Cover and cook on LOW for 3 1/2 hours. Remove pork from slow cooker, and place in a large bowl, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.
- 2. Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks.
- 3. Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes. Turn slow cooker off. Add pork, noodles, and next 3 ingredients (through cilantro leaves), tossing to coat. Spoon noodle mixture into bowls; sprinkle with peanuts and chopped cilantro. Serve with lime wedges.
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