• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Pork Recipes

    Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges

    Published: Mar 14, 2023 · Modified: May 2, 2023 by Ashley

    Jump to Recipe·Print Recipe· 5 from 1 review

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Oven-roasted pork tenderloin cooks quickly and is delicious shredded and served over peanut noodles with honeyed oranges and fresh herbs.

    Peanut noodles with shredded pork, fresh herbs, and honeyed oranges.

    I've been making this meal for yeeeeears. It's based on a roast pork and almond noodle recipe from Cooking Light.

    Pork tenderloin is such a versatile ingredient! Some of our very favorite recipes utilize it, like this balsamic marinated pork tenderloin, this pan-roasted pork tenderloin with balsamic tomatoes, and this breaded pork tenderloin with lemon caper sauce.

    In this dish, the pork tenderloin is roasted in the oven, then shredded and served over fettuccine with a delicious peanut sauce. My whole family loves this meal, and I hope you will too!

    Jump To:

    • 🧡 Why we love this recipe
    • 📝 Ingredients
    • 🐖 Ingredient spotlight: pork tenderloin
    • 🥣 Substitutions
    • ✅ How to make this recipe
    • 📌 Tips
    • 💡 What to serve with
    • 🍴 Variations
    • 🔪 Equipment
    • 🥡 Storage recommendations
    • 📖 Recipe

    🧡 Why we love this recipe

    • Pork tenderloin cooks quickly, making it perfect for busy weeknights.
    • The contrast of the warm pork and noodles with the cool, spiced oranges is so nice!
    • It's colorful and delicious.
    • You just can't go wrong with peanut sauce!

    Ingredients laid out to make peanut noodles with pork tenderloin and honeyed oranges.


    📝 Ingredients

    Here's everything you need to make this recipe for peanut noodles with roasted pork tenderloin and honeyed oranges (see recipe card below for ingredient amounts and full directions):

    • Peanut oil (or other high-heat cooking oil, such as avocado or grapeseed)
    • Pork tenderloin
    • Grill seasoning (homemade, store-bought, or just salt and pepper)
    • Kosher salt, for the pasta water
    • Dried fettuccine
    • Peanut butter (homemade or store-bought)
    • Low-sodium soy sauce
    • Unseasoned rice vinegar
    • Freshly grated ginger
    • Chili garlic sauce
    • Oranges
    • Honey
    • Ground allspice
    • Green onions (also called scallions)
    • Fresh mint

    Sprinkling salt onto 2 pieces of pork tenderloin.
    Checking the internal temperature of pork tenderloin with an instant-read thermometer.
    Fork shredding pork tenderloin on a sheet pan.

    🐖 Ingredient Spotlight: Pork Tenderloin

    This recipe uses pork tenderloin which can be found in your grocery store located in the meat department.

    Pork tenderloin is an incredibly versatile ingredient. It cooks quickly and can be prepared in a variety of ways.

    Some of our favorite cooking methods for pork tenderloin include roasting, grilling, breading and frying, pan-searing (then transferring to the oven to roast and cook through), and sous vide cooking (then finishing it off by searing it in a hot skillet or on the grill).

    Note that pork tenderloin is a different cut of meat than pork loin. You can read more about the difference between pork tenderloin and pork loin over on this post on allrecipes.

    Pork tenderloin is most often sold in a package that has 2 pieces of pork tenderloin wrapped up together. Typically each piece of pork tenderloin weighs roughly 1 pound, so the packages are usually 2-ish pounds in total.

    Depending on how you plan to use it, you may want to opt for one that's been already marinated. Most grocery stores sell a variety of flavors of pre-marinated pork tenderloin.

    Be sure that if you're using pork tenderloin in a recipe like the one on this page you get one that's not already in a marinade. (If you're looking for a fantastic marinated pork tenderloin recipe, my balsamic marinated pork tenderloin has been a longtime favorite).

    Personal temperature and texture preferences vary, but the FDA recommends cooking pork to at least 145°F.

    Pork tenderloin is juicy and delicious when it's still a little pink inside.

    I know, that whole, "pork - the other white meat" campaign from the '80s made it confusing to think of pork as something that is OK to serve at a variety of temperatures.

    But much like steak, the flavor and texture are best when it's not completely cooked through. It can help to think of pork more like beef than poultry.

    Some of our favorite pork tenderloin recipes are:

    • Coffee-Marinated Grilled Pork
    • Breaded Pork Tenderloin with Lemon Caper Sauce
    • Herb Rubbed Roast Pork Tenderloin
    • Latin-Spiced Pork + Squash Skillet with Chili Lime Cherries
    • Pan-roasted Pork Tenderloin with Balsamic Tomatoes
    • Pan Roasted Pork Tenderloin with Fairy Tale Eggplant & Tomatoes
    • Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges
    • Pork Tenderloin Sliders
    • Pork Tenderloin with Pears and Shallots
    • Roast Pork Tenderloin with Mustard Maple Sauce

    Pouring reserved pasta water into a bowl of peanut butter.
    Thin the peanut butter out with reserved pasta water.
    Adding chili garlic sauce to a bowl of peanut sauce ingredients.
    Add soy sauce, rice vinegar, ginger, and chili garlic sauce.
    Whisking together peanut sauce ingredients in a bowl.
    Whisk peanut sauce ingredients together to combine.

    ✅ How to make this recipe

    This recipe has a few components - the pork, the noodles, the sauce, and the honeyed oranges. They all come together beautifully with a few steps.

    1. Preheat your oven to 425°F and bring a large pot of water to a boil.
    2. Slice each piece of pork tenderloin in half crosswise. Rub with oil and season with grill seasoning (or salt and pepper).
    3. Roast pork for 20 minutes, flipping halfway through. Transfer to a cutting board and let rest.
    4. Cook pasta according to package directions for al dente. Reserve ½ cup of the pasta water before draining.
    5. Whisk peanut sauce ingredients together in a bowl, using the reserved pasta water to thin it out. Toss ⅓ of the sauce with the cooked pasta.
    6. Cut oranges into segments and toss them in a bowl with honey and ground allspice.
    7. Shred pork tenderloin and serve on top of the fettuccine with additional peanut sauce, green onions, and mint.
    8. Serve with honeyed oranges alongside.

    See recipe card below for full instructions.

    Oranges on a cutting board with a knife and a bowl.
    Cut both ends off of your oranges, then slice off the peel and pith.
    Knife removing segments from an orange.
    Cut the orange segments by running your knife between the membranes.
    Squeezing an orange over a bowl.
    Squeeze any juice left in the membranes into a bowl to make the sauce.

    📌 Tips

    When preparing the oranges, use your knife to cut supremes of fruit from between the membranes, letting them fall onto the cutting board. Squeeze the juice from the membranes over a bowl.

    If the honey won't incorporate into the orange juice easily with your whisk, you can microwave the bowl for a few seconds to help it loosen up.

    Drizzling honey into a bowl of orange juice.
    Add honey to the bowl of orange juice.
    Whisking orange juice with allspice an honey in a bowl.
    Whisk together with ground allspice.
    Stirring orange segments in a bowl of spiced honey.
    Gently stir in the oranges to combine.

    I often take some of the juice from the bowl of honeyed oranges and drizzle it over my pork and noodles, too. It brightens it up and tastes great together.

    🥣 Substitutions

    The original version of this recipe was made with almond butter. Any nut butter that you enjoy will work here, including a nut-free substitute like Sunbutter.

    If you can't find fettuccine feel free to use linguine or spaghetti as a substitute. I think this recipe works best with "long noodles", but you could use your favorite pasta shape here.

    For the oranges, if you don't have honey, you could substitute maple syrup or agave syrup. If using agave, start with half the amount and add more if needed.

    2 bowls of pork and peanut noodles with oranges.
    Fork twirling peanut noodles served with pork tenderloin and oranges.

    🔪 Equipment

    Most of what you need to make this recipe is fairly standard, but there are a few optional tools things that will make cooking this recipe go more smoothly.

    • Stovetop and oven
    • Large pot
    • Chef's knife
    • Cutting board
    • Rimmed baking sheet
    • Measuring spoons
    • Measuring cups
    • Tongs
    • Meat/instant-read thermometer (optional)
    • Colander or strainer for pasta
    • 2 Medium bowls
    • Whisk
    • Fork

    🥡 Storage recommendations

    Store any leftovers from this recipe in airtight containers in the refrigerator.

    When dividing up your leftovers, I recommend storing the hot and chilled ingredients separately. I'll often portion out individual servings so they're easy to reheat, and can be enjoyed right out of that dish.

    So one container will have some noodles, pork, and peanut sauce, then another container will have oranges. I find that the green onions and mint hold up best stored separately also, that way you can sprinkle them on top after the pork and noodles are reheated.

    When reheating, I like to add a splash of water to the container with the pork and noodles. This helps keep them from drying out in the microwave. Give them a good stir after they've reheated.


    Still hungry? You may also like...

    Overhead view of a plate of sliced pork tenderloin served with rice and beans
    Balsamic Marinated Pork Tenderloin
    Skillet holding Pan Roasted Pork Tenderloin with Fairy Tale Eggplant & Tomatoes.
    Pan Roasted Pork Tenderloin with Fairy Tale Eggplant & Tomatoes
    Breaded Pork Tenderloin with Lemon Caper Sauce
    Breaded Pork Tenderloin with Lemon Caper Sauce
    Plate of Roast Pork Tenderloin with Mustard Maple Sauce
    Plate of Roast Pork Tenderloin with Mustard Maple Sauce

    Doing some online shopping? Check out my Amazon shop page for recommendations!


    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Peanut noodles with shredded pork, fresh herbs, and honeyed oranges.

    Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges

    5 from 1 review
    • Author: Big Flavors from a Tiny Kitchen – Ashley Covelli (adapted from Cooking Light)
    • Prep Time: 15 Minutes
    • Cook Time: 20 Minutes
    • Total Time: 35 minutes
    • Yield: 4-6 Servings 1x
    • Category: Main Dish
    • Method: Stovetop, Oven
    • Cuisine: Asian
    Print Recipe
    Pin Recipe

    Description

    Oven-roasted pork tenderloin cooks quickly and is delicious shredded and served over peanut noodles with honeyed oranges and fresh herbs.


    Ingredients

    Units Scale
    • 1 tablespoon peanut oil (or other high-heat cooking oil, such as avocado or grapeseed)
    • 2 pieces pork tenderloin (about 2 pounds total)
    • ¾ teaspoon grill seasoning (or ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper)
    • Kosher salt, for the pasta water
    • 1 pound dried fettuccine

    For the sauce:

    • 1 cup peanut butter
    • ⅓ cup low-sodium soy sauce
    • ¼ cup unseasoned rice vinegar
    • 2 tablespoons freshly grated ginger
    • 1 tablespoon chili garlic sauce

    For the honeyed oranges:

    • 4 large oranges
    • 1 tablespoon honey
    • ⅛ teaspoon ground allspice

    For serving:

    • 4 green onions, thinly sliced (about ½ cup)
    • ½ cup finely chopped fresh mint

    Instructions

    1. Preheat oven to 425°. Bring a large pot of water to a boil over high heat.

    2. For the pork: Slice each piece of pork in half crosswise, then rub with 1 tablespoon of oil. Sprinkle the pork evenly with ¾ teaspoon grill seasoning (or ½ teaspoon kosher salt and ¼ teaspoon black pepper), then place on a rimmed baking sheet.

    3. Transfer the baking sheet to the preheated oven for 10 minutes. Flip pork over and bake for an additional 10 minutes, or until a thermometer inserted into the center of the pork registers 155°F. Transfer the pieces of pork to a cutting board and let stand 10 minutes before shredding into small pieces with a fork.

    4. Meanwhile, once the water comes to a rolling boil, add 1-2 tablespoons of kosher salt, then drop the fettuccine in and cook according to the package directions for al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.

    5. For the sauce: In a medium bowl, whisk together the reserved pasta water, peanut butter, soy sauce, rice vinegar, ginger, and chili garlic sauce. Taste for seasoning and add salt if needed. Toss ⅓ cup of the sauce with the cooked pasta to coat.

    6. For the honeyed oranges: Peel and section 4 large oranges over a medium bowl, squeezing the excess juice into the bowl. Whisk together the juice,1 tablespoon of honey, and ⅛ teaspoon ground allspice. Add the orange sections to the bowl and toss to coat.

    7. To serve, divide pasta evenly among 4 shallow bowls or plates. Top with the remaining sauce, shredded pork, honeyed oranges (with as much of the juice as you'd like), green onions, and mint.


    Equipment

    Image of ground allspice

    ground allspice

    Buy Now →
    Image of low-sodium soy sauce

    low-sodium soy sauce

    Buy Now →
    Image of microplane

    microplane

    Buy Now →
    Image of colander

    colander

    Buy Now →
    Image of chili garlic sauce

    chili garlic sauce

    Buy Now →
    Image of peanut butter

    peanut butter

    Buy Now →

    Notes

    Adapted from Cooking Light.

    Nutrition

    • Serving Size: About 1 ⅓ cups pasta topped with ⅙th of the pork, sauce, and oranges
    • Calories: 839
    • Sugar: 22.1 g
    • Sodium: 637.3 mg
    • Fat: 31.2 g
    • Saturated Fat: 6.9 g
    • Carbohydrates: 90 g
    • Fiber: 8.9 g
    • Protein: 54 g
    • Cholesterol: 98.2 mg

    Keywords: pork tenderloin, peanut sauce, noodle recipe

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    Check out my latest posts...

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors

    More Pork Recipes

    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos
    • Collage of recipe images with text that says 21 Favorite Cumin Recipes.
      21 Favorite Cumin Recipes
    • Overhead view Balsamic Marinated Pork Tenderloin carved on a cutting board.
      Balsamic Marinated Pork Tenderloin
    • Platter of Sous Vide Double Cut Pork Chops with Raw Summer Corn & Tomato Salad with gravy served alongside.
      Sous Vide Double Cut Pork Chops with Raw Summer Corn & Tomato Salad

    Reader Interactions

    Comments

    1. Miranda

      September 28, 2009 at 7:27 am

      Yum. This looks so incredible. I love pork.
      I love that you have the nutritional facts to go along with it!!!

      Reply
    2. Donna-FFW

      September 28, 2009 at 7:46 am

      Oh, this sounds o incredibly delicious. Another one of your choices that will make it to my table.

      Reply
    3. Luigi

      September 28, 2009 at 10:17 am

      Amazing photography, and an incredible post. Great stuff.

      Reply
    4. Ashley

      September 28, 2009 at 11:16 am

      Thanks, everyone! This recipe really is special - you're gonna love it!

      Reply
    5. Velva

      September 28, 2009 at 10:41 pm

      This looks absolutely delicious! A fast, healthy meal. YUM!

      Reply
    6. Katy ~

      September 29, 2009 at 4:55 am

      Pork and citrus ~ a winner!! This sounds totally delicious

      Reply
    7. Julie

      October 01, 2009 at 11:25 am

      Yum, looks incredible!

      Reply
    8. Dino

      October 01, 2009 at 3:04 pm

      This will probably become a staple in our house... Until we start putting on weight from eating too much of it!

      Seriously. This was a huge hit...

      Reply
    9. Jessica Griffith

      March 26, 2023 at 10:12 am

      All four of us liked this. I have one who does not like sauce so I tossed the noodles with a bit of sesame oil and then let people assemble their own noodle bowl. I made a few changes based on what I had in the freezer; I used soba for the noodles and used thick pork chops for the meat. They don't shred well so I cut into small pieces. Will make again!






      Reply
      • Ashley

        March 26, 2023 at 10:13 am

        I love utilizing the freezer for dinners, too! Glad this was a hit, Jessica

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.

    Peanut noodles with shredded pork, fresh herbs, and honeyed oranges.