Chinese Pork and Zucchini Noodles with Bok Choy
- 3 tablespoons honey
- 3 tablespoons hoisin sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon grated fresh ginger
- ¼ teaspoon Chinese five spice powder
- 1-1.25 pound pork tenderloin
- salt and pepper
- 1 tablespoon toasted sesame oil
- 4 heads baby bok choy leaves separated
- 4 medium zucchini Blade D, noodles trimmed
- sliced scallions for garnish
- sesame seeds for garnish
Preheat the oven to 475 degrees. Set a wire rack on a foil-lined baking sheet and set aside.
In a small bowl mix together the honey, hoisin sauce, soy sauce, oyster sauce, ginger, and Chinese five spice powder. Cut the pork in half crosswise and and pierce all over with a fork. Rub the pork with 2 tablespoons of the marinade and season with salt and pepper. Place the pork on the wire rack and roast for 10 minutes or until the surface looks dry.
Brush the pork with another 3 tablespoons of the marinade and reserve the rest. Return the pork to the oven and cook for 16-18 minutes (or if using a thermometer, center registers at 145 degrees.)
Halfway through cooking the pork, heat half of the oil in a large skillet over medium-high heat. Once oil is shimmering, add the bok choy and cook until wilted, about 5 minutes. Set the bok choy aside using tongs and immediately add the remaining oil and then the zucchini noodles into the skillet and cook for 5 minutes or until al dente.
Once pork is done cooking, slice the pork into medallions (rounds). Divide the noodles into shallow bowls and top with bok choy. Drizzle the reserved marinade on top and garnish with scallions and sesame seeds.