- 5 teaspoons dark sesame oil, divided
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons sambal oelek (ground fresh chile paste)
- 1 tablespoon brown sugar
- 6 garlic cloves, chopped
- 1 large shallot, chopped
- 1 (12-ounce) pork tenderloin
- Cooking spray
- 6 ounces uncooked rice vermicelli
- 1 tablespoon fresh lime juice
- 2 cups sliced romaine lettuce
- 1 cup thinly sliced cucumber
- 1/2 cup julienne-cut carrot
- 2 tablespoons chopped dry-roasted, unsalted peanuts
- 4 lime wedges
- calories 373
- fat 10.1 g
- satfat 1.8 g
- monofat 4.1 g
- polyfat 3.5 g
- protein 21 g
- carbohydrate 51 g
- fiber 2 g
- cholesterol 55 mg
- iron 3 mg
- sodium 455 mg
- calcium 53 mg
How to Make It
Combine 1 tablespoon sesame oil and next 5 ingredients (through shallot) in a mini food processor; process until smooth. Place pork in a large zip-top plastic bag. Set aside 1/4 cup marinade; add remaining marinade to bag, and seal. Marinate pork in refrigerator 1 hour, turning after 30 minutes.
Preheat oven to 450°.
Remove pork from bag; discard remaining marinade. Place pork on a broiler pan coated with cooking spray. Cook 25 minutes or until a thermometer inserted in thickest portion registers 140°. Let pork stand 10 minutes; thinly slice.
Cook noodles according to the package directions; drain and toss with remaining 2 teaspoons sesame oil and lime juice. Divide noodles evenly among 4 bowls, and top each serving with 1/2 cup lettuce, 1/4 cup cucumber, and 2 tablespoons carrot. Drizzle each serving with 1 tablespoon reserved marinade. Divide pork slices evenly among bowls; top each serving with 1 1/2 teaspoons chopped peanuts and 1 lime wedge.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov