Now, the recipe called this Chinese, but Joe and I agreed that with the fresh carrots, peanuts, and cilantro it had a Thai flair.... Also, it was easy, beautiful, delicious, made my house smell great and the kids loved it. Now if you know Avery, you know that means something! :)
Crock-Pot Chinese Pork Tenderloin with Garlic-Sauced Noodles
2 (1 pound) pork tenderloins
1 tbsp hoisin sauce
1 tbsp tomato sauce
1 tbsp soy sauce
1 tsp sugar
2 tbsp fresh minced garlic
1 tsp fresh shredded ginger
then...
1/4 soy sauce
1/4 cup seasoned rice vinegar
1 tsp sesame oil
1 16oz. pkg of Chinese egg noodles cooked
1 cup fresh shredded carrot
3/4 cup diagonally sliced green onions
1/4 cup fresh cilantro leaves
for garnish:
1/3 crushed dry-roasted peanuts
1/3 cup chopped fresh cilantro
1) Place tenderloins in electric slow cooker. Combine hoisin sauce and next 5 ingredients; stir well. Then drizzle over the tenderloins and cook on high, covered, in the slow-cooker for 1 hour.
2) Reduce to low-heat and cook for 4 more hours.
3) Remove pork from slow cooker, then reserve the cooking juices in a bowl. Let pork stand 10 minutes.
4) Wipe out crock pot with a paper towel. Shred pork with two forks. Combine shredded pork and 1/4 cup of the reserved cooking juices and toss well. Cover to keep warm and set aside. Return remaining cooking juices to the slow cooker and add the 1/4 cup soy sauce, 1/4 cup vinegar and the sesame oil. Cover with lid and cook on high for 10 minutes. Add your hot noodles, carrots, green onions, and cilantro leaves to slow cooker; toss to coat. Cover let stand for 3-5 minutes.
5) Serve pork over noodle mixture; sprinkle with chopped cilantro and peanuts. Enjoy!
Makes 8 servings (serving size: 1 and 1/4 cup noodle mixture, 2/3 cup pork, 2 tsps peanuts, and 2 tsps cilantro. Calories per serving: 398, Fat 9g, Fiber 8g--8 WW points and worth every one!)
