At the market anything with hoisin sauce is well received by our customers, and this dish is no exception.
Serves 4
1 1-pound pork tenderloin
2 tablespoons hoisin sauce
1 tablespoon light soy sauce or tamari
1 tablespoon Thai chile paste
6 ounces rice noodles
1 tablespoon canola or safflower oil
Sea salt and freshly ground black pepper
3 scallions, minced (white and green parts)
2 garlic cloves, minced
1 1-inch piece of ginger, peeled and thinly sliced
1 small fresh red or green chile pepper, thinly sliced
1/4 cup mirin or Chinese cooking wine
2 tablespoons Asian fish sauce
1 tablespoon rice wine vinegar
1 teaspoon sugar
6 cups loosely packed spinach
1/4 cup fresh cilantro leaves
1. Trim the pork tenderloin of sinew and fat, rinse and pat dry. Place the tenderloin in a shallow glass dish or in a large sealable plastic bag.
2. Stir the hoisin sauce, soy sauce, and chile paste together in a small bowl, pour the marinade over the tenderloin and turn the pork or shake the bag to coat the pork. Cover the bowl or close the bag and set aside to marinate the pork at room temperature for about 30 minutes at room temperature or up to overnight in the refrigerator.
3. Bring a medium pot of water to a boil. Remove the pot from the heat and immerse the noodles in the water. Let the noodles stand in the hot water, stirring occasionally, for 5 to 6 minutes or until just tender. Drain the noodles and set aside.
4. Heat the oil in a large skillet over medium-high heat. Remove the pork from the marinade, season all sides with salt and pepper, and place it the skillet to sear for 8 minutes, turning the tenderloin every 2 minutes to brown all four sides. Reduce the heat to low and cook it for about 3 minutes, turning occasionally. Add the scallions, garlic, ginger and chile, and cook and stir for about 1 minute. Remove the skillet from the heat and transfer the pork to a cutting board to rest, loosely covered with foil for about 5 minutes, leaving the vegtables in the skillet.
5. Stir the mirin, fish sauce, vinegar, and sugar together in a small bowl and add it to the skillet. Add the noodles and spinach, toss gently to combine and cook over medium heat for about 2 minutes, until the noodles are heated through and the spinach is wilted. Remove from the heat, stir in the cilantro leaves, and season with salt and pepper to taste.
6. Thinly slice the tenderloin and arrange on the noodles. Serve warm.
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