4 to 6 Servings
1¼ pounds pork tenderloin, trimmed of excess fat and gristle
Marinade and Dressing:
¾ cup hoisin sauce
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
5 tablespoons soy sauce
2 tablespoons rice wine or sake
½ cup water
½ pound whole wheat spaghetti or angel hair or vermicelli noodles
1 teaspoon toasted sesame oil
3 ½ cups or one 9-ounce bag shredded broccoli coleslaw
1 ½ cups grated or shredded carrots
1. Preheat the oven to 375 degrees.
2. Put the trimmed pork in a bowl. Mix together the ingredients of the Marinade. Spoon 1/3 of the marinade over the pork and spread to cover. Pour the remaining marinade into a small saucepan. Arrange the pork in a pan that has been covered in aluminum foil. Periodically spoon the marinade on top and roast for 45 to 50 minutes, until the internal temperature reaches 160 degrees. Remove and let cool. Cut across the grain into thin slices.
3. Bring 3 quarts of water to a boil in a large pot. Add the noodles and cook until al dente or a bit less than the package instructions. Drain in a colander and rinse under cold, running water. Drain again and, using kitchen shears, cut into 4- to 6-inch lengths. Toss the noodles with the toasted sesame oil.
4. Bring the remaining marinade mixture to a boil, stirring occasionally. Keep warm in the saucepan.
5. Arrange the noodles in a serving bowl. Sprinkle the broccoli slaw and carrots in separate concentric circles over the outside over the noodles, reserving the center for the pork slices. Drizzle some of the sauce on top of the vegetables and pour the rest in a saucier to serve on the side. Arrange the pork slices over the shredded vegetables and serve. Each person serves him or herself some noodles, vegetables, and pork, drizzling the sauce on the top. Serve warm, at room temperature, or chilled.
Variation:
• Substitute chicken or very firm tofu for the pork, and bake for about 30 minutes or until completely cooked. Use shredded or grated cucumber, cabbage, peppers, blanched snow or snap peas, or other vegetables in place of the broccoli slaw and carrots.
