4 to 6 Servings
1 ½ pounds boneless pork tenderloin or center-cut pork loin, trimmed fo fat and gristle
Marinade/Sauce: (mix together in a bowl)
¾ cup hoisin sauce
5 tablespoons soy sauce
2 tablespoons rice wine or sake
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
½ cup water
1 bag (9 ounces) shredded broccoli slaw (3 ½ cups)
1 ½ cups grated carrots
½ pound angel hair pasta
1 teaspoon toasted sesame oil
1. Preheat the oven to 375 degrees. Line a roasting pan with aluminum foil.
2. Put the trimmed pork in a bowl. Spoon one-third of the Marinade over the pork and spread to cover the surface. Pour the remaining marinade into a small saucepan and set aside. Place the pork and its marinade in the prepared pan and roast, periodically spooning the marinade on top, for 45 to 50 minutes, or until the internal temperature reaches 150 degrees. Remove and let cool slightly. Cut across the grain, into thin slices. Pour the remaining marinade/sauce into a small saucepan and set aside.
3. Bring 3 quarts of water to a boil in a large pot. Add the broccoli slaw and shredded carrots and blanch briefly for 40 seconds. Remove with a handled strainer and place in a colander. Refresh under cold, running water, and drain again. Bring the water back to a boil again and add the noodles. Cook a bit less than the package instructions indicate, until al dente. Drain the noodles into a colander and rinse under cold, running water. Drain again and using kitchen shears, cut into 4-6-inch lengths. Toss the noodles with the toasted sesame oil and arrange on a deep serving platter or in a bowl, leaving a slight well in the center.
4. Bring the remaining marinade/sauce mixture to a boil, stirring occasionally. Keep warm in the saucepan.
5. Arrange the broccoli slaw and carrots in separate piles over the noodles, reserving a few of the shredded carrots to garnish. Place the slices of roasted pork in the center and drizzle a bit of the warm sauce over the slices. Sprinkle the top with the reserved shredded carrots and pour the remaining sauce in a bowl to serve. Serve warm, at room temperature or chilled.
© Copyright Nina Simonds 2014.