Tangy Roasted Pork with Duck Sauce

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. Preheat oven to 400 degrees F.
  2. Coat a large roasting pan with cooking spray.

For the pork:

  1. 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:

  1. 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.
  2. Toss somen noodles with scallions and peanut oil.
  3. 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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