Asian Pork | Crispy Noodles | Baby Bok Choy
Nice change of dinner menu, a little Asian inspired Noodle dish. This can be all baked together on a sheet pan if you like your pork with no pink, however, if you do like a little pink then wait 10 minutes before adding the pork on to the tray
The Pork Tenderloin was marinated in Hoisin Sauce, Soy Sauce and Asian Chili Sauce. Let stand for a good 30 mins. Then place in a hot skillet and sear on all sides prior to putting into the oven to seal in the juices
The Baby Bok Choy is spiced up with Sea Salt, Cracked Black Pepper and Tajin Spice and Drizzled with Avocado Oil
We used Fresh Chow Mein Noodles but you can use dry. The noodles were blanched in hot water until soft and drained. Then we added Fresh Chopped Garlic, Whipped Egg, Sesame Oil and Chopped Green Onions and mixed with the noodles before Swirling into a Noodle Nest
Place everything, except maybe the pork depending on desired cook temp (See Note), on a sprayed sheet pan and bake at 400˚ for 10 mins. Then turn the Noodle Nests as they will be crispy on one side, leaving the Bok Choy to continue crisping. At this point if you wanted the Pork Tenderloin with a little pink, add to the tray. Bake another 10-12 mins depending on the size of the Tenderloin
Once it is ready remove the pork from the tray, let rest for 10 mins and turn the oven off just to keep everything else warm. Slice the pork and serve
Note:
Adjust cooking times to both desired temp & size of tenderloin, or you my end up with over or under -done meat
Cheers from 3ish Acres!
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