Pork Tenderloin For Ramen Recipes

HOISIN PORK TENDERLOIN

Hoisin Pork Tenderloin image

In this ramen noodle recipe, ramen graduates from college-casual when served with saucy pork tenderloin. Our guests appreciate sitting down to this Asian-style meal. -Connie Keller, Lake Ozark, Missouri

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/3 cup hoisin sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons sugar
3 garlic cloves, minced
Dash crushed red pepper flakes
1 pork tenderloin (1 pound)
1/4 cup water
2 tablespoons butter
2 packages (3 ounces each) ramen noodles or 2 cups hot cooked rice
Sliced green onions

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.

Nutrition Facts : Calories 458 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1010mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 1g fiber), Protein 28g protein.

SLOW-COOKER PORK RAMEN

Slow-Cooker Pork Ramen image

Forget the package you thought you knew: This slow-cooker ramen is satisfying and filled with rich flavor that a seasoning packet could never match, and is still easy to prepare. A boneless pork shoulder cooks in a broth enriched with ingredients like cremini mushrooms, green onions, gingerroot and garlic. Serve over ramen noodles with the toppings of your choice to customize your bowl!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 lb boneless pork shoulder, trimmed of excess fat, cut into 6 equal sections
1 package (8 oz) sliced cremini mushrooms
1 large bunch green onions, sliced, white and green parts separated
1/8 teaspoon salt
2 tablespoons finely chopped gingerroot
6 cloves garlic, chopped
2 cartons (32 oz each) Progresso™ reduced sodium chicken broth
3 tablespoons soy sauce
3 packages (3 oz each) instant ramen noodle soup mix (discard seasoning packets or save for another use)
Toppings, such as chopped fresh cilantro, sliced jalapeño chile, if desired

Steps:

In 5-quart Dutch oven, heat 1 tablespoon of the oil over medium-high heat until hot. Add half the pork; cook 4 to 5 minutes, without moving, until browned and easily releases from the bottom. Turn and continue cooking 2 to 4 minutes or until browned. Transfer pork to 5- to 6-quart slow cooker; repeat with remaining pork.
Reduce heat to medium; add remaining 1 tablespoon oil to Dutch oven. Add mushrooms, green onion whites and salt to Dutch oven. Cook 5 to 7 minutes, stirring frequently, until mushrooms release juices and turn brown. Stir in 1 tablespoon of the gingerroot and the garlic; cook 30 seconds. Cover and refrigerate remaining green onion greens and gingerroot until later.
Slowly add broth, stirring and scraping to remove any brown bits from bottom. Transfer broth mixture to slow cooker with pork. Cover; cook on Low heat setting 8 to 10 hours or until pork is tender.
Transfer pork to cutting board. With sharp knife, cut pork into bite-size chunks, removing and discarding any remaining fat. Using spoon, skim off and discard any fat from surface of broth. Return pork to slow cooker and stir in soy sauce and remaining 1 tablespoon gingerroot. Cover; cook 15 to 20 minutes or until heated through.
Cook ramen noodles as directed on package; drain. To serve, divide noodles evenly among individual bowls. Ladle broth and pork over noodles, dividing evenly. Serve with remaining green onion greens; top each bowl with desired toppings.

Nutrition Facts : Calories 560, Carbohydrate 29 g, Cholesterol 100 mg, Fat 4, Fiber 1 g, Protein 35 g, SaturatedFat 13 g, ServingSize About 3/4 Cup, Sodium 1870 mg, Sugar 0 g, TransFat 0 g

PORK & RAMEN STIR-FRY

Pork & Ramen Stir-Fry image

I normally serve a traditional stir-fry, but I wanted to change it up with this ramen noodle recipe. Ramen noodles are a quick sub for the rice, and we really like the crisp-tender bite from fresh broccoli and a package of coleslaw mix. -Barbara Pletzke, Herndon, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/4 cup reduced-sodium soy sauce
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 teaspoons canola oil, divided
1 pound boneless pork loin chops, cut into 1/2-inch strips
1 cup fresh broccoli florets
4 cups coleslaw mix
1 can (8 ounces) bamboo shoots, drained
4 garlic cloves, minced
2 packages (3 ounces each) ramen noodles

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.

Nutrition Facts : Calories 354 calories, Fat 14g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 794mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.

PORK TENDERLOIN FOR RAMEN

Pork Tenderloin for Ramen image

Make and share this Pork Tenderloin for Ramen recipe from Food.com.

Provided by Jen in Victoria

Categories Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup soy sauce
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1 pork tenderloin

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.

Nutrition Facts : Calories 267.1, Fat 4.8, SaturatedFat 1.5, Cholesterol 82.3, Sodium 1203.9, Carbohydrate 27.7, Fiber 0.4, Sugar 25.5, Protein 28.3

PORK & RAMEN NOODLE STIR-FRY

Pork & Ramen Noodle Stir-Fry image

Ramen noodles are hot, hot, hot! Popularity-wise, anyway. Try them in this quick and easy pork stir-fry to be in with the in-crowd.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings, 1 cup each

Number Of Ingredients 8

Ingredients

1 Tbsp. oil
1 lb. pork tenderloin, cut into 1/2-inch pieces
1 pkg. (3 oz.) ramen noodles (any flavor)
1 red pepper, cut into thin strips
1 can (15 oz.) baby corn, drained
2 cloves garlic, minced
4 green onions, sliced, divided
1/4 cup KRAFT Asian Toasted Sesame Dressing

Steps:

Heat oil in large skillet on medium-high heat. Add meat; stir-fry 5 to 7 min. or until evenly browned, stirring occasionally.
Meanwhile, discard Seasoning Packet from ramen noodle packet. Add Noodles to saucepan of boiling water; cook 2 min. Drain.
Add peppers, corn, garlic and half the onions to cooked meat; stir-fry 2 to 3 min. or until peppers are crisp-tender. Add dressing and noodles; stir-fry 2 min. or until meat is done and all ingredients are heated through. Top with remaining onions.

Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

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