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Sunday, August 30, 2009

Asian Pork Noodle Salad

I had lettuce, carrots and cucumbers from the CSA in my fridge. What should I make? Hum… it sounds like a salad or a Vietnamese dish. Since I have a pork tenderloin in the freezer, voila.
This is a great summer dish. I am combining the Vietnamese style with a Chinese dish called bifun. Instead of pork, tofu, shrimp, chicken, beef or just vegetables will taste great too!
Asian Pork Noodle Salad
4 servings
10 oz dried rice noodles
1 cups shredded red or green leaf lettuce
1 cup bean sprouts
1 cup julienne-cut carrots
1/2 cup English cucumber, seeded, cut into thin matchsticks
1/3 cup mint leaves, coarsely chopped (or green onions)
1/3 cup basil leaves, julienne-cut
2 tablespoon soy sauce
¼ cup rice vinegar
3 tablespoons mirin
2 tablespoons water
1 tablespoon sesame oil
1 teaspoon dry mustard
8 oz Asian Pork Tenderloin*, thinly sliced
4 tablespoons chopped peanuts
Cilantro springs for garnish
Cook the noodles according to package instructions. Drain and rinse under cold water.
Combine the soy sauce, rice vinegar, mirin, water, sesame oil in a large bowl. Add noodles to the bowl and toss well.
Arrange lettuce, basil and mint at the bottom of four serving noodle bowls. Top each bowl with ¼ of the seasoned noodles, carrots, cucumber, bean sprouts and pork. Garnish each bowl with 1 tablespoon peanuts, some cilantro springs. 

Asian Pork Tenderloin
8 servings
3 tablespoons  lite tamari
1 tablespoon canola oil
1/3  cup  packed light brown sugar
2  tablespoons  rice vinegar
3 garlic cloves, crushed
2" piece of fresh grated ginger
1  tablespoon  dry mustard
1/8 teaspoon cayenne pepper
2 whole pork tenderloins
1 tablespoon canola oil

Preheat oven to 400 degrees F.
Trim the pork tenderloin of any excess fat and silver skin.
Put the 10 first ingredients into a 1-gallon resealable bag, and move around to combine. Add the pork tenderloins to the bag and seal, removing as much air as possible and place the bag on a plate. Refrigerate for 6 to 12 hours.
Remove pork from marinade and pat pork dry with paper towels.
Heat 1 tablespoon of canola oil in a large sauté pan over high heat. Sear the pork tenderloins on all sides until golden brown. Transfer pork to a foil lined roasting pan. Make sure the foil is big enough to wrap the pork later.
Bake at for about 10-15 minutes or until meat thermometer reads 145 degrees at the thickest part.
Remove from the oven wrap tightly with the aluminum foil from the pan.
Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork just before serving.

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