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.
Servings 8 people
- 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
- 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
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.
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.
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.