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
Marinade/Sauce 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
Noodles 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
Garnish 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!
