Sticky Hoisin Pork Fillet With Sesame Greens Noodles Recipes

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HOISIN PORK TENDERLOIN

In this ramen noodle recipe, ramen graduates from college-casual when served with saucy pork tenderloin. Our guests appreciate sitting down to this Asian-style meal. -Connie Keller, Lake Ozark, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Hoisin Pork Tenderloin image

Steps:

  • Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

Nutrition Facts : Calories 458 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1010mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 1g fiber), Protein 28g protein.

1/3 cup hoisin sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons sugar
3 garlic cloves, minced
Dash crushed red pepper flakes
1 pork tenderloin (1 pound)
1/4 cup water
2 tablespoons butter
2 packages (3 ounces each) ramen noodles or 2 cups hot cooked rice
Sliced green onions

STICKY SOY & HONEY PORK WITH ASIAN NOODLES

Serve lean pork tenderoin in a sweet Chinese five-spice stir-fry mix of egg noodles, sweetcorn, sugar snap peas and peppers

Provided by Lucy Netherton

Categories     Main course

Time 35m

Number Of Ingredients 10



Sticky soy & honey pork with Asian noodles image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
  • Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
  • Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.

Nutrition Facts : Calories 384 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1.5 milligram of sodium

2 tbsp low-salt soy sauce
2 tbsp reduced salt and sugar ketchup
2 tbsp clear honey
1 tsp Chinese five-spice powder
500g piece pork tenderloin , visible fat trimmed
140g medium egg noodle
2 tsp sesame oil
175g pack baby sweetcorn & sugar snap peas, halved lengthways
320g pack mixed pepper stir-fry vegetable
small bunch spring onion , sliced

STICKY HOISIN PORK STEAKS

Served with a fresh, crunchy slaw and a sweet glaze that soaks into the rice, this simple, lip-smacking pork dish for six will keep everyone happy

Provided by Katy Gilhooly

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 12



Sticky hoisin pork steaks image

Steps:

  • Put a large pan of water on to boil. Pour 75g hoisin sauce into a shallow dish, add the pork and turn to coat. Cover and leave to sit at room temperature. Meanwhile, make the slaw. In a large bowl, mix the vinegar with the soy. Add the cabbage, carrot and cucumber, and toss together.
  • Tip the rice into the pan of boiling water and cook following pack instructions. Heat the oil in a non-stick frying pan large enough to fit the steaks. Cook over a medium-high heat for 2-3 mins on each side until cooked through and slightly charred. Lift the steaks out of the pan onto a warm plate and cover with foil. If the cooking juices have burnt, wipe the pan out first, otherwise add the remaining hoisin straight to the frying pan with 1 tbsp soy sauce and 100ml water and bubble gently.
  • Drain the rice, divide between six plates and put the steaks on top. Spoon the extra hoisin sauce over the steaks so it soaks into the rice below, then scatter over the spring onions. Tear the mint leaves and stir them into the slaw, then serve alongside the steaks.

Nutrition Facts : Calories 666 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 2 milligram of sodium

150g hoisin sauce
6 thin-cut pork loin steaks
360g long grain rice
1 tbsp sunflower oil
1 tbsp soy sauce
3 spring onions , thinly sliced on an angle
2 tbsp white wine vinegar
1 tbsp soy sauce
½ red cabbage , cored and finely shredded (about 300g)
300g carrots , coarsely grated or cut into matchsticks
½ cucumber , halved, deseeded and thinly sliced
½ small pack mint

HOISIN PORK STIR FRY

A sweet and mildly spicy stir fry dish that is easy on the waistline! Can also be made with chicken! Goes great with jasmine rice. I mix and match veggies to whatever I have or whatever I feel like.

Provided by vchooch13

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 16



Hoisin Pork Stir Fry image

Steps:

  • Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
  • Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

Nutrition Facts : Calories 235.4 calories, Carbohydrate 17.5 g, Cholesterol 39.3 mg, Fat 11.4 g, Fiber 1.9 g, Protein 15.6 g, SaturatedFat 3.2 g, Sodium 295.2 mg, Sugar 8.3 g

1 pound boneless pork chops, cut into stir-fry strips
1 tablespoon hoisin sauce
1 tablespoon cornstarch
2 tablespoons hoisin sauce
¼ cup chicken broth
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon white sugar
1 teaspoon red pepper flakes, or to taste
1 tablespoon sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 carrot, peeled and sliced
1 green bell pepper, sliced
1 (4 ounce) can sliced water chestnuts, drained
2 green onions, sliced

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