Author: Adapted from real food April 2013 Saucy Garlic Roasted Pork with Broccoli Slaw.
Ingredients
Sauce
1 1/4c.hoisin sauce
5tbsp.soy sauce
3tbsp.rice wine vinegar
1 1/2tsp.minced garlicor more if you prefer
2tbsp.minced fresh ginger
Salad
1 3/4lb.pork tenderloinplain or teriyaki flavored
1 9oz.bag broccoli slawabout 3 1/2 c.
1 1/2c.shredded carrot
1/2lb.vermicelli or spaghettibroken in half
1tsp.toasted sesame oil
kosher saltto taste (if desired)
1/4c.chopped peanuts or 1 tbsp. toasted sesame seedsif desired
Instructions
Preheat oven to 375 degrees. Line a baking sheet or baking dish with foil.
Combine all sauce ingredients with 3/4 c. water in a small bowl.
Spread 1/3 of sauce over surface of pork. Roast 45-50 minutes, or until temperature reaches 150 degrees. Remove from oven and let cool.
Fill medium saucepan about half full with water and bring to boil. Add broccoli slaw and carrots and cook 1 1/2 minutes. Strain vegetables and rinse with cold water. Drain thoroughly. Note - if you want to arrange the broccoli slaw and carrots separately, you would need to cook them separately. This is definitely not necessary!
Bring a large pot of water to boil (with salt, if preferred.) Add pasta and cook until Al denta (slightly firm) according to directions on package. Drain. Rinse with cold water and drain thoroughly. Toss noodles with sesame oil, and if desired, a little kosher salt.
Place remaining sauce in small sauce pan and bring to a boil. Reduce heat to low and keep warm.
Cut cooled pork across the grain into thin slices. Arrange noodles in a large serving bowl. Nestle the sliced pork into the middle of the noodles, arranging the carrots and broccoli slaw around the meat. Drizzle some of the warm sauce over salad and serve remaining sauce on the side. Top with chopped peanuts or sesame seeds, if desired.