Pork tenderloin was on sale for over $4/lb off at the grocery store last week. Like any sucker for a good deal, what did I do? I stocked up obviously. We’ll be eating pork tenderloin for a few months I’m sure! I tried out this new marinate and was happy with the results. I overcooked the meat slightly and would have like a sauce to compensate for my slightly dry pork but otherwise, it was very tasty.
Marinated pork tenderloin
1/4 cup brown sugar
1/4 cup ketchup
2 tbsp olive oil
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp curry powder
1 tsp ground coriander
1 tbsp grated ginger
1/2 tsp salt and pepper
1 1/2 lbs pork tenderloin
Mix the first 9 ingredients together in a small bowl.
Place pork in large ziplock bag and pour marinade over it. Turn the bag several times and make sure pork is coated evenly. Marinate in fridge overnight.
Preheat oven to 350 and transfer pork to small roasting pan. Roast, uncovered for 40 minutes. Remove from oven and let the meat rest for 5-8 minutes. Slice thinly and serve. Pork should be slightly pink in the middle (unlike mine which over cooked!)
I served the pork with rosemary roasted potatoes (follow my favourite potato recipe and throw in some sprigs of fresh rosemary) and lemon garlic steamed broccoli.
There was a lot of pork. Enough to make a full meal out of leftovers. I decided to go with my go-to recipe for pork tenderloin today and make a delicious variation of Singapore noodles; I say variation because Singapore noodles usually come with shrimp and since I’m allergic to shrimp, my recipe has none! They also don’t usually have cabbage which again, my recipe does.
They were out of the thin vermicelli at the store up the street and I ended up with a fatter version of your typical rice vermicelli. Jenny, the old chinese woman who runs the shop told me these were the best noodles and that she cooked with them all the time. She gave me some instructions on how to cook them (Soak in hot water, no boil! no rinse!) and I must admit, I loved these noodles better than the vermicelli I normally use!
Singapore style rice noodles with pork
1 lb pork tenderloin, cut into thin slices
1 tbsp cornstarch (I omitted this because my meat was already cooked!)
3 tbsp oil (I used peanut)
1/2 sweet onion, sliced thinly
3 cloves garlic, minced
1 tbsp ginger, minced
2 cups cabbage, sliced
2 carrots, thinly sliced
1 sweet bell pepper, sliced
3 tbsp chicken broth
3 tbsp soy sauce
1 tbsp curry powder
1 tbsp white sugar
1 tsp white wine vinegar
1 tbsp chili sauce (I use sriracha)
1 cup bean sprouts (I omitted these!)
3 green onions, sliced
Cook noodles as per the package instructions.
Toss sliced pork into cornstarch and 1-2 tbsp of water. Allow to stand for 5-10 minutes.
In a wok or large skillet, heat oil and cook meat until well browned. Transfer the pork to a plate and keep warm.
Wipe out the wok and cook onion, garlic and ginger for about 1 minute. Add cabbage, carrots and bell pepper. Stir fry for 2-4 minutes until veggies are cooked but still crisp.
While the vegetables cook, whisk together chicken broth, soy sauce, curry powder, sugar and vinegar. Add to vegetables along with meat and sprouts. Stir and add noodles. Stir fry until heated through. Serve and top with sliced green onions as garnish.