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Zucchini Noodles Stir Fry with Hoisin Asian Pork Tenderloin

These low carb zucchini noodles pair best with Ontario pork tenderloin for a lean source of protein. 
Course Dinner
Cuisine Canadian
Prep Time 2 hours
Cook Time 27 minutes
Total Time 2 hours 27 minutes
Servings 8 people
Calories 340kcal
Author Abbey Sharp

Ingredients

Brine:

  • 2 cups cider
  • 2 cinnamon stick
  • 2 tsp black peppercorns
  • 2 anise
  • 2 cloves garlic smashed
  • 3 tbsp kosher salt
  • 4 cups ice
  • 2 Ontario Pork tenderloins 1 lb each, trimmed

Glaze:

  • 6 tbsp apple butter
  • 2 tbsp hoisin sauce
  • 1 tsp fresh ginger finely grated
  • Juice of 1/2 a lemon
  • 1 clove garlic finely grated
  • 1/4 tsp 5-spice powder
  • 1 tbsp olive oil

Stir-Fry:

  • 1/4 cup apple cider
  • 1 tsp corn starch
  • 3 carrots spiralized into thin noodles
  • 3 large zucchini or 4 medium zucchini, spiralized into thin noodles
  • 1 apple spiralized into noodles
  • 2 cups bean sprouts
  • 1 cup frozen edamame shelled

Instructions

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.

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.

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.

Assembly

  • Divide the noodles between 8 plates.
  • Slice the pork tenderloins into 1/2 inch pieces and fan on top of the noodles. Enjoy!

Nutrition

Calories: 340kcal