Tangy Roasted Pork with Duck Sauce (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
cooking spray |
2 pork tenderloins, about 1 pound each |
salt and freshly ground black pepper |
1/3 cup reduced-sodium soy sauce |
2 tablespoons molasses |
2 teaspoons hot mustard powder |
2 teaspoons garlic powder |
1 1/2 cups plum preserves |
1/2 cup mango chutney |
2 tablespoons white wine vinegar |
2 tablespoons sugar |
2 teaspoons fresh ginger, grated |
8 ounces somen noodles, cooked according to package directions |
2 tablespoons scallions, chopped |
2 teaspoons peanut oil |
Directions:
1. For the duck sauce:
2. Preheat oven to 400 degrees F.
3. Coat a large roasting pan with cooking spray.
4. For the pork:
5. Season pork all over with salt and black pepper and place in prepared pan. In a small bowl, whisk together soy sauce, molasses, hot mustard, and garlic powder. Brush soy sauce mixture all over pork. Roast for 30 minutes, or until an instant-read thermometer registers at least 160 degrees F. Remove from oven and let pork rest for 10 minutes. Cut crosswise into 1/4-inch thick slices.
6. For the sauce:
7. While the pork is roasting, in a small saucepan, combine plum preserves, chutney, vinegar, sugar, and ginger. Set pan over medium heat and bring to a simmer for about 10 to 15 minutes. Remove from heat.
8. Toss somen noodles with scallions and peanut oil.
9. Remove pork from the oven. Serve 2/3 of the pork with all of the plum sauce and somen noodles. Reserve remaining pork, about 12 to 16 thin slices, for paninis.
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