Sesame-Crusted Pork

Sesame-Crusted Pork

with Carrot Ribbons, Bok Choy and Peanut Noodles

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Crusting your pork with sesame seeds is an interesting way to add flavour and texture. Served on a bed of delicious peanut noodles, we think you'll be licking this plate clean!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

330 g

Ramen Noodles


8 unit

Baby Bok Choy

2 unit


3 tbsp

Peanut Butter


2 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

3 tbsp

Vegetarian Oyster Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

2 tbsp


1 unit


2 tbsp

Sesame Seeds


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2582 kJ
Calories617 kcal
Fat14 g
Saturated Fat3 g
Carbohydrate76 g
Sugar15 g
Dietary Fiber7 g
Protein50 g
Cholesterol114 mg
Sodium1372 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to roast the pork). Start prepping when the oven comes up to temperature!


Prep the pork: In a small bowl, mix 2 tbsp oyster sauce and 1 pkg honey. Pat dry the pork tenderloins with paper towels, and place in a parchment-lined baking dish. Season with salt and pepper. Brush the pork all over with the oyster sauce mixture, then sprinkle all over with the sesame seeds.


Roast the pork: Roast the pork in the centre of the oven, flipping the pork over halfway through cooking, until cooked to desired doneness, 20-25 min. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)


Prep: Meanwhile, wash and dry all produce. Bring a medium pot of salted water to a boil. Cut the bok choy into 1-inch pieces. Peel the carrots into ribbons using a vegetable peeler, rotating every 3 peels. Juice the lime.


Cook the noodles: Add the noodles to the boiling water and cook until tender, 2-3 min. Drain and rinse the noodles in the strainer with cold water to prevent the noodles from sticking.


Cook the veggies: Add a drizzle of oil to the same pot, then the carrots and bok choy. Cook, stirring occasionally, until softened, 2-3 min.


Make the peanut sauce: Meanwhile, in a large bowl, whisk the peanut butter, soy sauce, lime juice, remaining oyster sauce, remaining honey and 1/4 cup water. Add the veggies and noodles. Toss to combine.


Finish and serve: Thinly slice the pork tenderloin. Divide the noodles and veggies between bowls. Top with the pork. Drizzle over any glaze from the baking dish and enjoy!