Rice noodles with hoisin marinated pork loin

rice noodles with hoisin-marinated pork and wilted spinach copy.jpg

Serves 4 to 6

1 1pound pork tenderloin

2 tablespoons hoisin sauce

1 tablespoon soy sauce or tamari

1 tablespoon chile paste

6 ounces rice noodles

1 tablespoon canola oil

Sea salt and freshly ground black pepper to taste

3 scallions, minced

2 garlic cloves, minced

1-inch peice of ginger, peeled and thinly sliced

1 small chile pepper, thinly sliced

1/4 cup mirin

2 tablespoons fish sauce

1 tablespoon rice wine vinegar

1 teaspoon sugar

6 cup loosely packed spinach leaves

1/4 cup fresh cilantro leaves

1. Trim the pork loin, rinse and pat dry. Place in a sealable plastic bag or bowl.

2. Stir the hoisin sauce, soy sauce and chile paste together in a separate small bowl. Pour the marinade over the pork and turn to marinate. Cover and marinate for at least 30 minutes or overnight, refrigerated.

3. When ready to serve, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain and set aside.

4. Heat the oil in a large skillet over medium high heat until hot. remove the pork form the marinade and season with salt and pepper. Add the pork and sear on all side, about 8 minutes total, turning every few minutes. Reduce the heat to low and continue to cook the pork about 3 minutes more, turning occasionally. Add the scallions, garlic, ginger and chile and cook and stir about 1 minute. remove the pork from the skillet and transfer to a cutting board, loosely covered.

5. Into the same skillet, stir in the mirin, fish sauce, vinegar and sugar. Add the noodles and spinach and gently toss to combine and cook over low heat about 2 minutes until the noodles are heated through and the spinach is wilted. Remove from the heat and stir in the cilantro, season to taste. Transfer to a platter or individual serving plates. Thinly slice the pork loin and arrange on the noodles and serve warm.