Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges

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

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

Big Flavors from a Tiny Kitchen – Ashley Covelli (adapted from Cooking Light)

5 from 1 vote

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Servings: 6 Servings

Course: Main Dish

Cuisine: Asian

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

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

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