Hawaiian Pork Tenderloin Pad Thai - Pork.org

Hawaiian Pork Tenderloin Pad Thai



9 ingredients | 35 minutes | 4 servings
  • 16. oz. Linguine straight cut rice noodles, cooked
  • 1 ¼ lb. pork tenderloin, silver skin removed
  • ½ cup crushed pineapple in juice
  • 1/3 cup Thai style peanut sauce
  • 2 Tbsp. tomato paste
  • 1 medium yellow bell pepper, seeded and sliced
  • 1 medium carrot, shredded (or ½ cup pre-shredded carrots)
  • 2 cups red cabbage, thinly sliced
  • 6 medium asparagus spears, chopped


  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. 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 ⅓ 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.
Per serving: Calories 5393.05kcal 20%, Total Fat 8.13g 12%, Carbs 44.09g 17%, Sugars 11.97g 13%, Protein 34.48g 69%, Sodium 414.66mg 21%, Fiber 4.9g 17%, Saturated Fat 1.74g 9%, Trans Fat 0.05g, Monounsaturated Fat 1.97g, Polyunsaturated Fat 0.9g, Cholesterol 92.14mg 31%, Calcium 103.23mg 13%, Magnesium 63mg 17%, Potassium 1005.9mg 29%, Iron 2.75mg 20%, Zinc 3.28mg 33%, Phosphorus 408.29mg 58%, Vitamin A 913.51mcg 114%, Vitamin C 74.03mg 93%, Thiamin B1 1.52mg 138%, Riboflavin B2 0.56mg 40%, Niacin B3 10.49mg 66%, Vitamin B6 1.29mg 93%, Folic Acid B9 29.71mcg 15%, Vitamin B12 0.74mcg 29%, Vitamin D 0.35mcg 7%, Vitamin E 1.05mg 9%, Vitamin K 26.01mcg 35%

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