Zucchini Noodles Stir Fry with Pork Tenderloin

Zucchini Noodles Stir Fry with Pork Tenderloin

Health Rating
Prep Cook Ready in Servings
2 h 25 min 2 h 25 min 1
Scheduled for:
Dinner on Monday

Ingredients for 1

Show Original

1/4 cup Apple cider (for brine)
1/4 stick(s) Cinnamon (for brine)
1/4 tsp Peppercorn (for brine)
1/4 star Anise seeds (for brine)
1/4 clove(s) Garlic (smashed, for brine)
1/3 tbsp Kosher salt (for brine)
1/2 cup Ice cubes (for brine)
114 gm Pork, tenderloin, lean (trimmed, for brine)
3/4 tbsp Apple butter, Musselman's (for glaze)
1/4 tbsp Hoisin sauce, ready-to-serve (for glaze)
1/8 tsp minced Ginger root (for glaze)
1/10 whole lemon(s) Lemon juice (for glaze)
1/8 clove(s) Garlic (finely grated, for glaze)
0.03 tsp 5-Spice seasoning (for glaze)
1/8 tbsp Extra virgin olive oil (for glaze)
0.03 cup Apple cider (for stir-fry)
1/8 tsp Cornstarch (for stir-fry)
1/3 medium Carrots (spiralized into noodles, for stir-fry)
1/2 large Zucchini (spiralized into noodles, for stir-fry)
1/8 medium Apple (spiralized into noodles, for stir-fry)
1/4 cup Bean sprouts (for stir-fry)
1/8 cup Frozen edamame (soybeans) (shelled, for stir-fry)

Instructions


To prepare the brine: In a medium saucepan, bring the cider, cinnamon, peppercorns, anise, garlic cloves and salt to a boil. Simmer for 3 minutes until the salt dissolves.

Turn off the heat and add in the 4 cups of ice. Allow to cool completely.

Once cool, add the pork tenderloins to a large re-sealable bag or container and pour the brine over top. Refrigerate for 2 hours.

To prepare the glaze: Preheat oven to 425 F.

Mix together the apple butter, hoisin, ginger, lemon, garlic, and 5-spice powder.

After the two hours, remove the tenderloin from the brine and pat dry.

Add the olive oil to a large nonstick skillet and sear the pork tenderloin on all sides until evenly browned. Do not wipe or rinse out the pan.

Transfer the tenderloins to a baking sheet lined with parchment paper and brush with the glaze, reserving the remaining glaze. Cook until it reaches an internal temperature of 145-150 F, about 20 minutes.

To prepare the stir-fry: In a small bowl, mix together the apple cider and corn starch until dissolved.

Return the large nonstick skillet to the burner over medium high heat.

Add the carrots and cook for 2 minutes.

Add the apple cider mixture and the remaining apple butter glaze to the pan and cook on high until the mixture thickens, about 2 minutes.

Add in the zucchini noodles, apple, bean sprouts and edamame and toss to coat in the sauce and lightly cook the noodles.

Divide the noodles between 8 plates. Slice the pork tenderloins into ½ inch pieces and fan on top of the noodles.

Enjoy!

Nutrition Facts

Per Portion

Calories 258
Calories from fat 50
Calories from saturated fat 11.3
Total Fat 5.6 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.2 g
Cholesterol 64 mg
Sodium 2828 mg
Potassium 1140 mg
Total Carbohydrate 21.9 g
Dietary Fiber 4.4 g
Sugars 14.4 g
Protein 30 g

Dietary servings

Per Portion


Fruit 0.1
Meat 1.3
Meat Alternative 0.2
Vegetables 3.3

Energy sources


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