Whether you roast pork tenderloin or grill it for a slightly charred flavor, it’s a quick and easy entree. Marinate it first in your favorite bottled teriyaki sauce for 30 minutes. The pork will be juicy and tender when an instant-read thermometer reads 155 degrees. Be sure to let the meat stand 10 minutes before serving; it will climb 5 to 10 degrees.
For a family of four, you can cook two tenderloins, serve 1 1/2 and save the remaining half for an Asian-style noodle dish the next night. Look in the Asian section of a well-stocked grocery store for Chinese egg noodles or somen, a very fine Japanese wheat noodle. They’re quick to cook and go beautifully with slivers of pork and carrots, sliced green onions and a little minced ginger.
Asian Noodles With Pork Tenderloin, Green Onions, Carrots and Ginger Root
Active Work and Total Preparation Time: 30 minutes * Easy
1/4 cup soy sauce
1 tablespoon rice vinegar
3 tablespoons Asian sesame oil
2 teaspoons sugar
2 teaspoons finely minced ginger root
1 (16-ounce) package somen or Chinese egg noodles
3/4 cup shredded or matchstick-cut carrots
2 green onions, including green tops, cut into matchstick-size slivers
1/2 teriyaki-marinated, grilled pork tenderloin, (about 1/4 to 1/2 pound)
* Fill 8- to 10-quart stockpot 2/3 full of water, cover and bring to a boil over high beat.
* Mix soy sauce, vinegar, sesame oil, sugar and ginger in large bowl. Stir until sugar dissolves. Set aside.
* Add 1 tablespoon salt to boiling water, add noodles and cook according to package directions. Noodles should be cooked through but still slightly chewy.
* Drain off about 1/2 pasta water, add 1 quart ice water to pot, stir noodles, then immediately drain noodles in colander. Add noodles to soy dressing and toss well. Add carrots, green onions and pork. Toss to combine. Taste and adjust seasonings. Serve immediately.
4 servings. Each serving: 585 calories; 1,258 mg sodium; 37 mg cholesterol; 12 grams fat; 104 grams carbohydrates; 14 grams protein; 0.29 gram fiber.