So again, another winner from the Whole Foods cooking class. My coworker went to this class and passed the recipe on to me. She was raving about it so much that I decide I would make it sooner rather than later. Her raving was right on. This was delicious! It felt like something that you would order at a Chinese restaurant but somehow healthier. I think that the mung bean sprouts (which go bad faster than any other vegetable I’ve ever encountered) gave it all such a fresh crunch. . . that yum! I don’t know, you should just try this recipe. 🙂
Hoisin Sesame-Crusted Pork Tenderloin
Recipe used with permission from Whole Foods Cooking Express
¼ c soy sauce
¼ c hoisin
1 tbsp grated fresh ginger
1 tbsp toasted sesame oil
2 cloves garlic, minced
2 (¾ lb) size pork tenderloin
1 tbsp Sesame Seeds
In a small saucepan, combine soy sauce, hoisin, ginger, oil and garlic. Bring to a boil over medium-high heat. Cook 3 to 5 minutes, turning and stirring until soy sauce mixture has cooked to a thick syrup. Let cool to room temperature.
Slice a pork on the bias into 1” thick medallions. Place 2 medallions in a resealable bag and pound flat with a mallet until ¼” thick. Repeat with remaining medallions. Toss with hoisin mixture and marinate at room temperature for 30 minutes. Preheat indoor or outdoor grill.
Remove pork from marinade and place on grill. Grill fist side 2-3 minutes (without moving) and turn them over to cook the other side for 2-3 minutes. Top with sesame seeds.
¼ c toasted sesame oil
¼ c soy sauce
2 tbsp balsamic vinegar
2 tbsp sugar
1 tsp kosher salt
4 scallions, sliced into rounds
2 tbsp cilantro, chopped
1 (14 oz) package of fresh Chinese egg noodles, the thinnest possible (I used Chow Mein noodles, but you could use soba noodles, buckwheat noodles, whatever you like)
3 tbsp toasted sesame seeds
1 medium carrot, peeled julienned
½ lb mung bean sprouts
1 c snow peas, blanched and julienned
cilantro leaves, for garnish
Combine the first seven ingredients (sesame oil through cilantro) in a bowl, and stir them together until sugar has dissolved.
Prepare the noodles as directed on the package. Rinse with cold water and place in a large bowl. Add half of marinade over the cooked noodles, tossing to distribute dressing evenly. Set the remaining marinade aside and refrigerate the noodles.
Allow noodles to come to room temperature and toss with remaining marinade. Mound on a platter, and distribute carrots, mung bean sprouts, and snow peas. Top with cooked pork, sesame seeds and cilantro.