Hoisin and Honey-Glazed Pork with Bok Choy and Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 9 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 117 milligrams
- Sodium
- 906 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 4 grams
- Protein
- 32 grams
- Sugar
- 17 grams
- Total: 40 min
- Active: 30 min
Ingredients
3 tablespoons honey
3 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon minced peeled fresh ginger
1/4 teaspoon Chinese five-spice powder
1 pork tenderloin (1 to 1 1/4 pounds)
Kosher salt and freshly ground pepper
4 heads baby bok choy (about 12 ounces), leaves separated
8 ounces dried Chinese egg noodles
1 tablespoon toasted sesame oil
Sliced scallions, for topping
Directions
- Position a rack in the upper third of the oven; preheat to 475 degrees F. Set a wire rack on a foil-lined baking sheet; set aside. Mix the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Cut the pork in half crosswise and prick all over with a fork; rub with 2 tablespoons of the honey-hoisin marinade, 1/4 teaspoon salt and a few grinds of pepper. Place on the wire rack.
- Roast the pork until the surface looks dry, about 10 minutes. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping). Return to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the bok choy and boil until crisp-tender, 30 to 45 seconds. Remove with a slotted spoon to a paper towel?lined plate. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt.
- Slice the pork. Divide the noodles among shallow bowls. Top with the pork and bok choy. Drizzle with the reserved honey-hoisin marinade and top with scallions.