Hawaiian Pork Tenderloin Pad Thai
- Calories
- Fat
- Protein
- Fiber
Ingredients
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
Directions
- 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.
- 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.
- Preheat oven to 425 degrees and adjust a rack to top third of oven. Prepare a sheet pan with foil and nonstick cooking spray.
- 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.
- 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.
- 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.
