Chinese Pork Tenderloin with Noodles and Cashews
I had to travel for work this week, and knowing this I wanted to make something earlier in the week that didn’t require much day-of preparation. This tasty duo was found on Blue Kitchen, both here and here, and satisfied Elysabeth and me immensely on a busy Tuesday night. The marinated tenderloin brought such a juicy flavor, and the reserved marinade/sauce was so addictive that we were stealing sips of it after the fact. Also, this gave me an excuse to use my new probe thermometer! By sticking it in to the center of the meat and setting the alarm to beep at 155 degrees, the meat was as tender as possible and wonderfully tasty. I hope you enjoy this as much as we did!
Stir-Fried Cashew Noodles (Serves 2-3):
- 1-2 cups raw cashews, in pieces
- 8 oz. uncooked udon noodles
- 1 medium shallot, sliced thinly
- 3 scallions, green parts sliced, white parts sliced coarsely and set aside
- 2 tbsp. dark soy sauce (such as Tamari)
- 2 tbsp. mirin (or Shaoxing wine, or sherry)
- vegetable oil
- Preheat oven to 350 degrees Fahrenheit and add cashews on foil-lined baking sheet. Cook for 10-15 minutes, moving around occasionally. Ensure they do not burn, remove from oven and set aside. Snack on some as you cook as a freshly-roasted cashew is damn hard to beat.
- Cook the noodles in boiling salty water until 2-3 minutes short of complete (taste regularly). Drain and rinse with cold water to stop cooking. Set aside, tossing noodles in a bit of spare oil (sesame if you have it) so they don’t stick.
- Heat oil in a large pan or wok over medium-high heat. Add shallots and scallion whites, stirring constantly for 30 seconds, and then add cashews. After another minute, add noodles and combine thoroughly to coat evenly.
- Add soy sauce and wine, scrape bottom of pan and cook for a few more minutes, stirring to keep everything even. Serve noodles into bowls, cover with sliced pork and sauce (below), and top with scallion greens. Dig in!
Chinese Pork Tenderloin (Serves 3):
- 2/3 cup hoisin sauce
- 1/3 cup soy sauce (I actually didn’t have enough, so I actually did 1/4 cup soy sauce and a couple splashes of worcestershire)
- 1 tbsp. unseasoned rice vinegar
- 1 tbsp. sherry
- 1 tbsp. vegetable oil
- 1 tbsp. fresh minced ginger (I used the tube ginger)
- 3 garlic cloves, minced
- 1 tsp. Chinese five-spice powder
- 1/2 tsp. freshly ground black pepper
- 1 small pork tenderloin (3/4 lb.)
- Combine all ingredients (except pork) in a bowl and whisk to combine.
- Place tenderloin in zip bag or bowl and cover with marinade. Refrigerate 4 hours or overnight, occasionally turning bag or turning meat in bowl.
- The next day (or hours later) preheat oven to 375 degrees Fahrenheit. Place pork (reserve marinade) on foil-lined baking sheet (or roasting rack if you have one) and insert into oven. Turn pork occasionally and baste with marinade. Cook until an instant-read thermometer stuck into the center of the meat reads 155 – 160 degrees. Remove from oven and let rest for 10 minutes.
- While pork is cooking, pour the reserved marinade into a small saucepan and bring to a boil, then down to a simmer. Cook for 10-15 minutes or until mixture has thickened somewhat and coats the back of a spoon. Turn heat to low to keep sauce warm until meat is ready.
- Slice pork into thin (1/4″ tops) slices, and serve on top of noodles (above) or with starch or vegetable of your choice. Make sure to top with lots of the sauce as it is excellent!