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Hawaiian-Inspired Pork Tenderloin with Peanut Noodles

Take your taste buds on a vacation that the whole family with love with our Hawaiian-Inspired Pork Tenderloin with Peanut Noodles featuring juicy, marinated pork tenderloin, fresh veggies, and noodles tossed in a tropical pineapple-peanut sauce.

4 Serving(s)
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Hawaiian-Inspired Pork Tenderloin with Peanut Noodles

Ingredients

  • 16 oz. linguine straight cut rice noodles, cooked
  • 1 1/4 lb. pork tenderloin, silver skin removed
  • 1/2 cup crushed pineapple (in juice)
  • 1/3 cup Thai style peanut sauce
  • 2 tbsp. tomato paste
  • 1 yellow bell pepper, seeded and sliced
  • 1 medium carrot, shredded (or 1/2 cup pre-shredded carrots) 
  • 2 cups red cabbage, thinly sliced
  • 6 medium asparagus spears, chopped

Instructions

  1. In a small bowl, whisk together crushed pineapple and juice, Thai peanut sauce and tomato paste Reserve 1/3 cup marinade, cover and refrigerate for later.
  2. Remove silver skin from pork tenderloin. In a resealable freezer gallon bag or large bowl, add remaining marinade and pork tenderloin. Rotate pork to coat evenly, cover and refrigerate. Marinate 10 minutes or up to 24 hours in a refrigerator.
  3. Preheat oven to 425 degrees and adjust a rack to top third of oven. Prepare a sheet pan with foil and nonstick cooking spray.
  4. Remove pork from marinade and allow excess to drip off. Place pork on prepared pan and season with salt and pepper. Roast 10–15 minutes, until pork registers internal temperature of 145 degrees F at thickest part of tenderloin.
  5. While pork is cooking: heat remaining oil in a large sauté pan over medium–high heat. Add bell peppers, carrots, red cabbage and asparagus. Cook, stirring, 3-5 minutes or until vegetables are starting to brown. Add noodles and reserved 1/3 cup of marinade, toss everything to combine, about 1-2 minutes. Remove from heat and set aside.
  6. Remove pork from the oven and transfer to a cutting board to rest 3 minutes before slicing. Serve slices of pork over pad Thai noodle stir fry.

Recipe & photo courtesy of the National Pork Board, Des Moines, Iowa.


Nutrition Facts

393 Calories Per ServingFat: 8gSaturated Fat: 2gCholesterol: 92mgSodium: 415mgCarbohydrates: 44gFiber: 5gSugars: 12gProtein: 34g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe