Chinese Pork Tenderloin with Garlic-Sauced Noodles

I also made some changes after reading previous reviews, and it was amazing. I was heistant to make it at first, but I'm glad I did. The changes I made were:1- Rub the tenderloin with paprika, ginger powder, garlic powder, salt and pepper, then brown the meat with a little bit of sesame oil and olive oil, before putting it in the slow cooker.2- Only one 1ish pound tenderloin3- One 10oz package of Lo Mein noodles4- 3 cloves of garlic - because I love garlic!! And this is a "garlic-sauced" dish after all!5- For the step after the meat is cooked and you're supposed to cook the sauce on high for 10 minutes, I didn't drain the sauce and I doubled the soy sauce, rice vinegar and sesame oil here, as well as adding a teaspoon of hoisin sauce.6- A couple of ingredient preference substitutions: cashews in place of peanuts and parsley in place of cilantro.There was definitely not at a problem of blandness or not enough sauce. And the lime really brings it all together at the end. Totally will be making this regularly!

After reading the other reviews, I doubled the sauce and it worked out well. I also used regular rice vinegar instead of seasoned to avoid increasing the sodium content. Although I did add a pinch of salt and sugar and a splash of vermouth to help make up for it. Would definitely make I again.

Husband loved it.  Was good with sauce doubled and added  asparagus roasted in sesame oil , as well as, chopped peanuts with cilantro (just threw both in food processor) to sprinkle over the top and served over organic ramen noodles (Hakubaku brand).  Loved that I made pork and sauce earlier in the day and kept it on warm until we were ready  to make noodles and asparagus and sit down to eat.

Loved this, my husband and I agreed it goes in to our normal rotation! We like spicy, and this not, but had so much flavor it doesn't need to be spicy. Easy to add your own Siracha on your noodles after it's made. Based on suggestions here I doubled the sauce ingredients and used 3 packages of ramen noodles. Otherwise I left everything else the same. The pork tenderloin I bought was about 2.3 pounds so I held some back to use in salad for lunch this week and that left PLENTY for this recipe.

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.

Our family absolutely loves this dish. I make it as is except for substituting parsley for the cilantro as we all hate cilantro and using ketchup when I don't want to open a can of tomato sauce for 1 tablespoon.

Delicious! I agree with other reviewers, definitely increase the sauce. I used three packs of ramen noodles, probably could have used four. We added some sweet chili sauce at the end for a little kick and it was excellent.

This was really flavorful and a nice twist on a slow cooker recipe. My son said that this should be a regular in the rotation. It also would be a good base if you wanted to try to make the sauce spicier or add more vegetables. We will definitely make again.

Our entire family loved this recipe. First time was a little bland, but made a second quick batch of sauce and that fixed it. Next time, though, I halved the noodles and tossed in a "steam in the bag" bag of broccoli stir fry mix. It is a regular in our weekly rotation.

I made this for four people so I only used one pork tenderloin. I used the full amount of sauce called for and it was delicious with one pound of pork. I also used 3 packages of ramen noodles - about 10 oz. uncooked. This is one of our new favorites.

I am the 2nd to review this dish. Thankfully I was able to read the review of another person prior to making. I really increased the sauce.. basically doubled it (though I admit to not measuring). I like hoisin so wasn't shy about using it. I also used a lot less noodles, cooking them in boiling water instead of in the crock. My entire family liked the recipe. The peanuts and lime were nice touches.

I was really looking forward to this dish. Unfortunately when it was all said and done I was so disappointed. The pork was infused with some flavor but by the time I added the noodles, carrots, green onion, etc. there wasnt enough sauce to flavor the rest of the dish. I would also recommend cooking the pork longer, as it wasnt tender enough to really shred. The end result was very bland. I don't think I will make it again but if someone wants to try it I would recommend doubling the sauce and adding red pepper flakes.