Tangy Roasted Pork with Duck Sauce

Total Time:
40 min
10 min
30 min

4 servings

  • For the Pork:
  • Cooking spray
  • 2 pork tenderloins, about 1 pound each
  • Salt and freshly ground black pepper
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons molasses
  • 2 teaspoons hot mustard powder
  • 2 teaspoons garlic powder
  • For the duck sauce:
  • 1 1/2 cups plum preserves
  • 1/2 cup mango chutney
  • 2 tablespoons white wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons fresh ginger, grated
  • 8 ounces somen noodles, cooked according to package directions
  • 2 tablespoons scallions, chopped
  • 2 teaspoons peanut oil
For the duck sauce:
  • Preheat oven to 400 degrees F.

  • Coat a large roasting pan with cooking spray.

For the pork:
  • Season pork all over with salt and black pepper and place in prepared pan. In a small bowl, whisk together soy sauce, molasses, hot mustard, and garlic powder. Brush soy sauce mixture all over pork. Roast for 30 minutes, or until an instant-read thermometer registers at least 160 degrees F. Remove from oven and let pork rest for 10 minutes. Cut crosswise into 1/4-inch thick slices.

For the sauce:
  • While the pork is roasting, in a small saucepan, combine plum preserves, chutney, vinegar, sugar, and ginger. Set pan over medium heat and bring to a simmer for about 10 to 15 minutes. Remove from heat.

  • Toss somen noodles with scallions and peanut oil.

  • Remove pork from the oven. Serve 2/3 of the pork with all of the plum sauce and somen noodles. Reserve remaining pork, about 12 to 16 thin slices, for paninis.

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