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Glazed Pork Tenderloin With Chinese Noodles

pork

2 pork tenderloins; (each 12 oz)
1 tablespoon vegetable oil
1/2 cup hoisin sauce
2 tablespoons minced gingerroot
2 tablespoons (each) soy sauce and red wine vinegar
1 tablespoon liquid honey
2 cloves garlic; minced
1 1/2 teaspoons toasted sesame seeds
2 packages precooked Chinese noodles; 1 pound each
1 each sweet green and red pepper; thinly sliced
1 tablespoon lemon juice

Fold narrow ends of pork under. In skillet, heat oil over high heat; sear pork all over, about 5 minutes. Place on rack on foil-lined baking sheet. Whisk together hoisin sauce, ginger, soy sauce, vinegar, honey and garlic; set 1/2 cup aside. Brush pork with half of the remaining sauce. Broil 6 inches from heat, turning halfway through and brushing with remaining sauce, for 10 to 12 minutes or until just a hint of pink remains inside and juices run clear when pork is pierced. Sprinkle with sesame seeds; tent with foil. Let stand for 5 minutes; slice thinly on diagonal. Loosen noodles under cola water. In bowl, cover noodles with boiling water; let stand for 4 minutes. Drain. Meanwhile, in skillet, cook onion and peppers over medium-high heat for 5 minutes. Add lemon juice and reserved sauce; cook for 1 minute. Toss with noodles; serve with pork

Contributor: Canadian Living Magazine - October, 1998

Yield: 6 servings

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