- 1 small pork tenderloin
- 3 tablespoons [45 mL] hot mustard
- 1 tablespoon [15 mL] roasted sesame seed oil
- 2 tablespoons [30 mL] tamarind sauce
- 2 tablespoons [30 mL] honey
- 1 clove garlic, minced
- 1 tablespoons [15 mL] freshly chopped ginger
- 3 tablespoons [45 mL] oil, and a little more
- 8 'won ton' noodles
- 1/2 cup [125 mL] bean sprouts
- 1/2 cup [125 mL] sweet red pepper, membranes removed and seeded, minced
- 1/2 cup [125 mL] minced green onion
- 1/2 cup [125 mL] fresh cilantro leaves
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- Transfer pork tenderloin into a bowl; prick meat using a pointed knife and reserve.
- Into a clean bowl, well mix together hot mustard, roasted sesame seed oil, tamarind sauce, honey, minced garlic and freshly chopped ginger.
- Reserving remaining marinade, pour half of marinade all over pork tenderloin; turn meat over until well coated.
- Leave meat to marinate for 1 hour.
- Preheat oven to 350°F [180°C].
- Heat oil into an oven-safe frypan; brown drained pork tenderloin on all sides.
- Pour half of reserved marinade into a small bowl; bursh pork with remaining marinade.
- Transfer into preheat oven and roast pork for approximately 12 to 15 minutes, according to the thickness of the tenderloin.
- Remove from oven and leaved to rest for 10 minutes; thinly slice pork tenderloin.
- Heat a little oil into a clean frypan.
- Fry 'won ton' noodles into hot oil, delicately shaping each noodle into a small boat using two forks while frying if desired.
- Leave noodles to drip onto absorbant paper.
- Evenly top noodles with bean sprouts, minced sweet red pepper and minced green onion.
- Top noodles with pork slices, coat with a little of reserved marinade and serve, garnished with fresh cilantro leaves.
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