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

Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges

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  • 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


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


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)
  • 3/4 teaspoon grill seasoning (or 1/2 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper)
  • Kosher salt, for the pasta water
  • 1 pound dried fettuccine

For the sauce:

For the honeyed oranges:

For serving:

  • 4 green onions, thinly sliced (about 1/2 cup)
  • 1/2 cup finely chopped fresh mint


  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 3/4 teaspoon grill seasoning (or 1/2 teaspoon kosher salt and 1/4 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 1/2 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 1/3 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 1/8 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.


Adapted from Cooking Light.


  • Serving Size: About 1 1/3 cups pasta topped with 1/6th 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
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