Zucchini Noodles Stir Fry with Pork Tenderloin

22 145 293
Ingredients Minutes Calories
Prep Cook Servings
2 h 25 min 8
Zucchini Noodles Stir Fry with Pork Tenderloin
Health Highlights
This recipe has really great flavors!


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


1. 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.

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

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

4. To prepare the glaze:

  • Preheat oven to 425 F.

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

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

7. 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.

8. 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.

9. To prepare the stir-fry:

  • In a small bowl, mix together the apple cider and corn starch until dissolved.

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

11. Add the carrots and cook for 2 minutes.

12. 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.

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

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




is high in folate, vitamin C, and potassium, it has anti-inflammatory and antioxidant phytonutrients

Nutrition Facts

Per Portion

Calories 293
Calories from fat 59
Calories from saturated fat 12.3
Total Fat 6.5 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 2.5 g
Cholesterol 74 mg
Sodium 2851 mg
Potassium 1480 mg
Total Carbohydrate 29.8 g
Dietary Fiber 4.8 g
Sugars 21.1 g
Protein 31 g

Dietary servings

Per Portion

Fruit 0.7
Meat 1.3
Meat Alternative 0.2
Vegetables 3.3

Energy sources


Meal Type(s)