Pork Tenderloin For Ramen Recipes

EASY PORK RAMEN

Steps:

• In a medium bowl whisk together the soy sauce, water, sesame oil, canola oil, honey, hoisin sauce, peanut butter, vinegar, garlic, ginger, and chili paste until smooth. Set aside.
• In a large skillet heat the 2 tablespoons olive oil over medium-high heat. Place the pork in the hot skillet to brown stirring frequently. Cook until the liquids in the pan evaporate, and the pork is cooked through.
• Turn the heat off and add in the prepared sauce, stirring to coat the pork. Leave the pan on the warm burner.
• Bring a large pot of water to a boil and cook the ramen for 3 minutes, or until tender. Drain and add the cooked noodles to the skillet. Toss the noodles with the pork and sauce to coat.
• Serve immediately with any, all or none of the garnishes listed.

PORK RAMEN SOUP

Steps:

• Heat the vegetable oil in a skillet over medium heat.
• Add the pork and cook it until it starts to brown.
• Add the ginger, soy sauce, chili, and miso.
• Give it a stir and cook for 5 minutes.
• Heat the beef stock in a saucepan over medium heat. Add the noodles and cook them for 5 minutes.
• Pour the broth in 2 serving bowls, along with the pork, spring onion, and lemon slices.

HOISIN PORK TENDERLOIN

Steps:

• Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

PORK & RAMEN STIR-FRY

Steps:

• In a small bowl, whisk the first 5 ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan., In same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through., Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine.

JAPANESE TONKOTSU RAMEN RECIPE

Steps:

• Bring 8 cups of water to a boil in a large pot. Add tonkotsu soup base and stir until dissolved.
• Add kikurage mushrooms, reduce heat to low, cover, and simmer for at least 20-25 minutes as you continue with the recipe.
• (For the noodles & eggs) Fill a medium-large pot 3/4 full of water, cover, and bring to a boil on high heat.
• Gently lower eggs into the medium pot of boiling water and boil for 7-10 minutes (7 for soft, 10 for hard-boiled). Prepare an ice bath for the eggs by adding 1/2 ice and 1/2 cold water to a medium bowl. Important: keep boiling water for step 5!
• When the eggs have cooked, place them in the ice bath for 2-3 minutes. Peel the eggs by cracking on a hard surface and rolling until shell becomes loose. Remove the shells and keep warm.
• If adding your own protein, cook during this step, cut into thin slices, and keep warm.
• If adding spinach, saute during this step and keep warm.
• Add ramen noodles to the medium pot of boiling water from step 3 and cook for 3-4 minutes.
• Drain using a colander and rinse the noodles under warm water.
• Divide cooked noodles between soup bowls, ladle the tonkotsu broth over the noodles, and add your favorite toppings: corn, green onions, nori (seaweed), sesame chili oil, and togarashi (spicy!).
• (Optional) serve with halved eggs, prepared protein, and/or sauteed spinach.
• Enhance your experience with a playlist (takeoutkit.com/playlists).

SPICY PORK NOODLES

Steps:

• Open ramen noodles and discard flavor packets. Cook ramen noodles in boiling water for 3 minutes. Drain and set aside.
• While noodles are cooking heat oil over medium-high heat in a large skillet. Add pork tenderloin and cook until starting to brown.
• Add brown sugar, soy sauce and chili garlic sauce to skillet. Stir. Reduce heat simmer for 5 minutes.
• Add cooked noodles to skillet and toss to coat. Sprinkle with green onions.

SPICY PORK RAMEN NOODLES

Steps:

• Discard ramen noodle seasoning and cook ramen noodles in boiling water for 3 minutes. Drain. Set aside.
• In a bowl, stir together soy sauce, brown sugar, teriyaki sauce, and red pepper flakes.
• Heat oil in a large nonstick skillet. Add pork tenderloin slices, and cook until browned.
• Add the soy sauce mixture and continue to cook another 3 to 5 minutes.Add noodles and stir to coat in the sauce.
• Sprinkle with green onions and serve.

PORK TENDERLOIN FOR RAMEN

Steps:

• Combine the soy sauce, honey, brown sugar, rice vinegar and hoisin sauce in a small bowl and stir to combine. Place pork in a plastic ziploc bag and pour sauce ingredients into bag. Remove air, seal and refrigerate for at least 30 minutes or up to 2 hours.
• When ready to cook, preheat oven to 475° F. Line a baking sheet with tin foil and spray with cooking spray. Place pork tenderloin on prepared baking sheet and brush with some sauce. Cook for 15-25 minutes (depending on the size of your pork tenderloin), basting with sauce every 5 minutes or so, until pork reaches at least 145 ° F. in the thickest part. (*NOTE, turn on your exhaust fan as soon as you put it in the oven. It will smoke!).
• Remove from oven and let cool at room temperature for 15 minutes or so to rest before slicing.

SPICY PORK RAMEN NOODLE SOUP

Steps:

• Preheat the oven to 150C/300F. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.
• Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
• Pour the stock over the pork.
• Add in the onion, the whole carrot, celery, garlic and ginger.
• Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. NOTE: Check two or three times during cooking, and top up with a little boiling water if needed. You'll need at least 1 litre of liquid left by the time the pork finishes cooking.
• Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
• Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
• Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes.
• Remove the eggs from the heat and place in a bowl of cold water to stop the cooking process.
• If you're using dried noodles, place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water (to stop them sticking) and put to one side.
• Heat the remaining oil in a frying pan.
• Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times.
• Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.
• Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks.
• Carefully peel the two eggs and slice in half. Place 2 halves in each bowl.
• Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.