Photo: Tangy Roasted Pork with Duck Sauce Recipe
Ingredients
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
Directions
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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By swanny623
on February 16, 2011
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I LOVED this recipe! I made it for my boyfriend for Valentine's day and it was awesome! Some things I changed were that I marinated the pork loin overnight with the soy sauce mixture and then used it again right before I threw the pork in the oven. Also, I couldn't find the plum preserves but apricot preserves worked just as well. Delish!
By shirleysweitzer...
FRANKLIN, 82
on November 23, 2010
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This is my "go to" pork recipe. I have never made it without great results. The sauce and the ease of preparation makes this a recipe that is on the menu at least twice a month!
By awolf88742_10340802
Noblesville, IN
on September 08, 2009
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This was a nice change for pork. I couldn't find the mango chutney or plum preserves so I just used chopped mango (thawed and pineapple/mango preserves and it was fine. Loved it with the noodles (I used whole wheaat spaghetti for the noodles.
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