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!
/ serving 4 people
/ serving 4 people
Baby Bok Choy
Smooth Peanut Butter(ContainsPeanut/Cacahuète)
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Vegetarian Oyster Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
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!