A dear friend of mine, who I have been trying to get to try out the Veggie Spiralizer for almost a year, finally caved and bought one a few weeks ago. Last week she tried it out with zucchini and simply made zucchini spaghetti. She could NOT believe how easy and awesome it was! She immediately texted that she needed an Asian Noodle recipe! Now...I have plenty of fails, plenty...but this one is NOT! This was awesome! So good that I literally had to cut off 2 of my children from eating anymore pork because I knew they would be complaining of being too full before long!
What you need...
pork tenderloin - package of 2
Marinade/Sauce
1 tablespoon honey
1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
1 tablespoon hot sauce
2 cloves garlic, minced
3-4" section fresh ginger root, chopped
1 tablespoon olive oil
1 tablespoon orange marmalade OR 2 tablespoons fresh orange juice/ zest of 1 orange
*I do usually make a double batch of this because the kids REALLY like a lot on theirs
1 tablespoon honey
1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
1 tablespoon hot sauce
2 cloves garlic, minced
3-4" section fresh ginger root, chopped
1 tablespoon olive oil
1 tablespoon orange marmalade OR 2 tablespoons fresh orange juice/ zest of 1 orange
*I do usually make a double batch of this because the kids REALLY like a lot on theirs
Noodles
1 tablespoon olive oil
2 cloves garlic, chopped
3-4 zucchinis, spiralized
1 red bell pepper, cut into matchstix
1 cup matchstick carrots or broccoli slaw
4-5 cremini mushrooms, sliced
1/4 onion, sliced into thin slices
1 tablespoon olive oil
2 cloves garlic, chopped
3-4 zucchinis, spiralized
1 red bell pepper, cut into matchstix
1 cup matchstick carrots or broccoli slaw
4-5 cremini mushrooms, sliced
1/4 onion, sliced into thin slices
Garnish
1 tablespoon sliced almonds
1 green onion, sliced
Add pork tenderloin to a 9x13 dish. Add all marinade ingredients to a jar and shake to combine. Pour over tenderloin, reserving about 1/4 cup in jar. Cover tenderloin and refrigerate for 4+ hours. Refrigerate the reserved marinade, this will be the sauce for later!
Add pork tenderloin to a crockpot and cook on high for 3-4 hours. Time will depend on how your crockpot cooks, mine took 3 hours. Remove tenderloin and allow to cool for a few minutes, while you cook the noodles.
Here I covered mine until the hubs got home. If you choose to do that, you will add medallions to a baking dish, top with 1 spoonful of sauce and reheat in the oven for about 10 minutes on 350F. Otherwise, proceed...
Add olive oil and garlic to a sauté pan and turn to low heat for about 3 minutes. Add mushroom and onion and turn to medium-high heat, cook while tossing for 3 minutes. Add remaining veggies, cook for 2 minutes, stirring well to combine. Immediately remove veggies and plate them, top with sliced green onion. Slice pork into 1 1/2" medallions and add to top of noodles. Drizzle pork and noodles with sauce and garnish with sliced almonds. Serve!
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| Marinade - what you need... |
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| Add pork to a baking dish, mix marinade in a jar... |
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| Top pork with marinade, reserving about 1/4 cup in jar... |
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| Cover and refrigerate for about 4 hours... |
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| Add to crockpot and cook 3-4 hours on high... |
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| Remove and allow to cool for a few minutes... |
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| Add 2 tablespoons marmalade to the reserved marinade...shake to combine, this will be sauce for later... |
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| Prepare veggies for noodles... |
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| Add olive oil and garlic to the sauté pan and turn to low heat...allow to cook for about 3 minutes... |
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| Slice pork into 1 1/2" medallions... |
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| To reheat...add medallions ot a baking dish and top with a small spoonful of the sauce, bake at 350F for 10 minutes...this is not necessary if you are using the pork right out of the crockpot! |
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| Stage veggies... |
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| Add onion and mushroom, cook on medium/high heat for 3 minutes... |
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| Add remaining veggies and toss while cooking for 2 minutes... |
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| Pretty colors! |
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| Plate noodles, top with green onion... |
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| Add pork... |
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| Reheated pork...or simply drizzle warm pork with sauce... |
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| Garnish with sliced almond and a nice drizzle of the sauce...serve! |
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