Tangy Roasted Pork with Duck Sauce

By á-46

Ingredients

• For the Pork:
• Cooking spray
• 2 pork tenderloins, about 1 pound each
• Salt and freshly ground black pepper
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons molasses
• 2 teaspoons hot mustard powder
• 2 teaspoons garlic powder
• For the duck sauce:
• 1 1/2 cups plum preserves
• 1/2 cup mango chutney
• 2 tablespoons white wine vinegar
• 2 tablespoons sugar
• 2 teaspoons fresh ginger, grated
• 8 ounces somen noodles, cooked according to package directions
• 2 tablespoons scallions, chopped
• 2 teaspoons peanut oil

Preparation

Step 1

Preheat oven to 400 degrees F.

Coat a large roasting pan with cooking spray.

For the pork:
Season pork all over with salt and black pepper and place in prepared pan. In a small bowl, whisk together soy sauce, molasses, hot mustard, and garlic powder. Brush soy sauce mixture all over pork. Roast for 30 minutes, or until an instant-read thermometer registers at least 160 degrees F. Remove from oven and let pork rest for 10 minutes. Cut crosswise into 1/4-inch thick slices.

For the sauce:
While the pork is roasting, in a small saucepan, combine plum preserves, chutney, vinegar, sugar, and ginger. Set pan over medium heat and bring to a simmer for about 10 to 15 minutes. Remove from heat.

Toss somen noodles with scallions and peanut oil.

Remove pork from the oven. Serve 2/3 of the pork with all of the plum sauce and somen noodles.