1 small pork tenderloin (about 1 pound)
1 package Asian noodles of your choice like Lo Mein, Soba or Rice Noodles, cooked according to package directions (substitute standard pasta if need be)
Canola, sunflower or grapeseed oil, as needed
6 ounces (1/2 bottle) Stubb’s Pork Marinade
4 garlic cloves, roughly chopped
1 tablespoon fresh grated ginger root or 1/2 tablespoon powdered dry ginger powder
2 limes, juiced
1 cup creamy peanut butter
1 1/2 tablespoons soy sauce, or to taste (substitute tamari for gluten-free)
1 tablespoon rice vinegar (substitute white wine vinegar)
1 tablespoon brown sugar, or to taste
3 cloves minced garlic
1 tablespoon grated fresh ginger or 1/2 tablespoon dry ginger powder
1-2 teaspoons sesame oil, or to taste
2 limes, juiced
1/2 cup water
Sriracha or Asian-style hot sauce, to taste (optional)
1/2 cup unsalted, dry roasted peanuts
3 scallions, sliced
Mix together the Stubb’s Pork Marinade, garlic, ginger, and lime and place in a large bowl or in a large resealable plastic bag. Place the pork tenderloin in the marinade and let sit for a few hours to overnight in the refrigerator.
When ready to cook, preheat oven to 450 degrees and line a baking sheet tray with aluminum foil. Remove pork from marinade and dry it off with paper towels; reserve the marinade in the container. Heat a large saute pan over medium-high heat and add just enough cooking oil to coat the bottom of the pan. When the oil is hot, put the pork in the pan and cook at least two sides of the tenderloin for about one minute per side to get a nice brown sear on the outside. Remove from pan and place on the lined baking sheet tray. Pour the reserved marinade over the pork and bake for 18-23 minutes or until an instant-read thermometer inserted in the thickest part reads 145 degrees. Let rest for at least 5 minutes before slicing.
Meanwhile, cook the noodles according to package directions. Drain and rinse them when cooked and toss them with a little oil to prevent them sticking together. To make the sauce, put the peanut butter, soy sauce, rice vinegar, sugar, garlic, ginger, sesame oil, lime juice, water, and Sriracha in a medium bowl and whisk to combine. Alternately, blend it in a food processor. Add more sugar, lime juice, sesame oil or Sriracha to taste.
When pork is resting, toss together the noodles with the sauce and some peanuts and sliced scallions, saving a little sauce for drizzling on top. Separate noodles into four bowls, top with sliced pork and garnish with reserved sauce, peanuts and sliced scallions. This dish can be served warm, cold, or at room temperature.
This recipe was developed for Stubb’s by Katie, of Culinary Pirate. For more recipes by Katie, please visit her website at http://www.culinarypirate.com.