Pork recipes
Peanut Pork Noodle Salad
Honey-Glazed Pork Tenderloin

2 tbsp liquid honey
4 cloves garlic, minced
2 tbsp soy sauce
1 tbsp grated ginger, root
1 tbsp vegetable oil
1 tbsp rice vinegar
1/4 tsp salt
1/4 tsp pepper
1/4 tsp hot pepper sauce
3 pork, tenderloins

Peanut Pork Noodle Salad

1 x 500 g package wide rice stick noodles
1 Honey-Glazed pork, tenderloin, (see preceding recipe)
1/4 cup smooth peanut butter
2 tbsp ketchup
1/2 cup chicken stock
2 tbsp lime, juice
2 tbsp vegetable oil
1 tbsp fish or soy sauce
1/4 tsp salt
1/2 cup thinly sliced radish
1/3 cup chopped fresh coriander
2 green onion, chopped
3 cup shredded napa cabbage
1/3 cup chopped salted peanuts

Honey-Glazed Pork Tenderloin

In bowl, combine honey, garlic, soy sauce, ginger, oil, vinegar, salt, pepper and hot pepper sauce. (Make-ahead: In shallow glass dish, pour honey mixture over pork, turning to coat. Cover and refrigerate for up to 24 hours, turning occasionally.)

Brush pork with half of the honey mixture; place on greased grill over medium-high heat. Close lid and cook for 10 minutes; turn and brush with remaining honey mixture. Cook for 8 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.

Transfer to cutting board; tent with foil and let stand for 5 minutes. Refrigerate 1 of the tenderloins until cold; wrap and refrigerate for up to 2 days. Thinly slice remaining 2 tenderloins.

Peanut Pork Noodle Salad

In large pot of boiling salted water, cook rice noodles for 5 minutes or until tender but firm. Drain and chill under cold water; drain and set aside.

Meanwhile, thinly slice pork across the grain; set aside. In large bowl, whisk peanut butter with ketchup until smooth; whisk in chicken stock, lime juice, oil, fish sauce and salt.

Add noodles, radishes, coriander and onion; toss. Stir in cabbage.
Top with pork; sprinkle with peanuts. Toss to serve.

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