No Yolks Cider Glazed Pork With Noodles Recipes

GLAZED PORK NOODLE

Steps:

• For the vermicelli noodles: In a medium pan, bring 2 quarts water to a boil. Add in the rice vermicelli noodle and stir to separate, then turn off and let it sit for 8 to 10 minutes.
• Drain in a basket and rinse with cold water, separating the noodles so they don't stick together.
• For the glazed pork: In a medium bowl, add the pork, onion head, yellow onion, fish sauce, sugar, black pepper and 6 ounces of the vegetable oil, and toss together. Let it sit in the fridge for about 2 hours.
• Heat the pan over high heat and add the remaining 3 ounces vegetable oil. When the oil is nearly smoking, add the batches of pork and pan sear until medium golden brown, then turn the heat down to medium low, flip the pork over and let it simmer for 30 minutes.
• For the chili-lime fish vinaigrette: In a small bowl, combine the fish sauce, sugar, white vinegar, lime juice, chili and 1 cup hot water and stir until the sugar dissolves. Let it sit for 20 minutes before serving.
• Line 4 bowls with some chopped romaine lettuce, bean sprouts and sliced cucumber. Top with the cooked rice vermicelli noodle.
• Place the cooked glazed pork on top of the noodle bowl and add the pickled carrots, daikon and crispy shallots. Drizzle the vinaigrette over the bowl and mix before serving.

ROAST PORK LOIN WITH CIDER GLAZE

Steps:

• Place pork in a roasting pan.
• In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
• Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
• Pour off and reserve the marinade.
• Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
• Reduce the oven temperature to 350°F and roast an additional 30 minutes or so, basting occasionally with the marinade mixture, until a meat thermometer registers 150°F.
• Remove from the oven and let rest 10 minutes.
• Deglaze the pan over medium heat with 1/4 cup water combined with 1/4 cup Marquis de Saint-Loup Pommeau, scraping up any bits, and stirring until it is slightly reduced.
• Slice pork, drizzle with the reduction, and serve.

NO YOLKS® CIDER GLAZED PORK WITH NOODLES

Steps:

• Heat the oil in a large, deep skillet set over medium-high heat. Season the pork with 1/4 teaspoon (1 mL) each salt and pepper. Add to the skillet and brown all over; transfer to a bowl.
• Reduce the heat to medium. Add the onion, carrot, apple, rosemary and remaining salt and pepper; cook, stirring often, until tender. Whisk the cider with the broth, mustard and cornstarch. Stir into the skillet. Bring to a boil and reduce the heat to medium-low. Return the pork to the skillet. Simmer, stirring occasionally, for 10 minutes or until cooked through. Stir in the spinach and vinegar; remove from the heat.
• Meanwhile, prepare the noodles according to package directions. Arrange the noodles in a serving dish. Spoon the pork mixture over to serve.

NO YOLKS NOODLES AND CHICKEN TERIYAKI

Steps:

• Cook NO YOLKS to package directions Add broccoli slaw at 4 minute mark, return to boil and cook for additional 2 minutes.
• drain and keep warm.
• In large frying pan, stir fry meat in oil until browned about 5 minutes.
• Push meat to one side and add onion, garlic, cook 1 minute.
• Mix 2T chicken broth and the cornstarch in a small bowl, whisk until smooth, pour into garlic and onion mixture.
• Add remaining broth,teriyaki sauce and red pepper to pan and cook,stirring constantly until mixture thickens and boils.
• Serve immediately over noodle broccoli mixture.