Orange Pork over Veggie "Lo Mein"



On the Menu for tonight at our house - but this time we are subbing Grilled Tuna using the same marinade, only for about 15 minutes! ;)


What you need...
pork tenderloin - package of 2

1 tablespoon honey
1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
1 tablespoon hot sauce

 2 cloves garlic, minced
3-4" section fresh ginger root, chopped
1 tablespoon olive oil
1 tablespoon orange marmalade OR 2 tablespoons fresh orange juice/ zest of 1 orange
*I do usually make a double batch of this because the kids REALLY like a lot on theirs


1 tablespoon olive oil
2 cloves garlic, chopped
3-4 zucchinis, spiralized
1 red bell pepper, cut into matchstix
1 cup matchstick carrots or broccoli slaw
4-5 cremini mushrooms, sliced
1/4 onion, sliced into thin slices

1 tablespoon sliced almonds
1 green onion, sliced


Add pork tenderloin to a 9x13 dish. Add all marinade ingredients to a jar and shake to combine. Pour over tenderloin, reserving about 1/4 cup in jar. Cover tenderloin and refrigerate for 4+ hours. Refrigerate the reserved marinade, this will be the sauce for later!


Add pork tenderloin to a crockpot and cook on high for 3-4 hours. Time will depend on how your crockpot cooks, mine took 3 hours. Remove tenderloin and allow to cool for a few minutes, while you cook the noodles. 


Here I covered mine until the hubs got home. If you choose to do that, you will add medallions to a baking dish, top with 1 spoonful of sauce and reheat in the oven for about 10 minutes on 350F. Otherwise, proceed...

Add olive oil and garlic to a sauté pan and turn to low heat for about 3 minutes. Add mushroom and onion and turn to medium-high heat, cook while tossing for 3 minutes. Add remaining veggies, cook for 2 minutes, stirring well to combine. Immediately remove veggies and plate them, top with sliced green onion. Slice pork into 1 1/2" medallions and add to top of noodles. Drizzle pork and noodles with sauce and garnish with sliced almonds. Serve! 

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