Name: Peanut Noodle Salad with Cucumber and Roast Pork
Yield: 6
Ingredients: 1 jar dried chopped chives -; 1/2 tsp. freshly ground black pepper -; Cayenne pepper -; 3 tbsp. vegetable oil -; 1 lb. pork tenderloin -; Salt -; 1/2 c. smooth natural peanut butter -; 1/4 c. cider vinegar -; 2 tbsp. Worcestershire sauce -; 1 tbsp. honey -; 10 oz. dried linguine -; 4 oz. cucumber -; 1/2 c. torn basil leaves -; 2 oz. pea shoots or tendrils -

Peanut Noodle Salad with Cucumber and Roast Pork

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Ingredients for - Peanut Noodle Salad with Cucumber and Roast Pork

1. 1 jar dried chopped chives -

2. 1/2 tsp. freshly ground black pepper -

3. Cayenne pepper -

4. 3 tbsp. vegetable oil -

5. 1 lb. pork tenderloin -

6. Salt -

7. 1/2 c. smooth natural peanut butter -

8. 1/4 c. cider vinegar -

9. 2 tbsp. Worcestershire sauce -

10. 1 tbsp. honey -

11. 10 oz. dried linguine -

12. 4 oz. cucumber -

13. 1/2 c. torn basil leaves -

14. 2 oz. pea shoots or tendrils -

How to cook deliciously - Peanut Noodle Salad with Cucumber and Roast Pork

1. Stage

In a mini food processor, combine the dried chives, black pepper, a pinch of cayenne pepper, and 1 tablespoon of the oil. Process to a moist powder. Season the pork with salt and spread the chive mixture all over the pork. Cover and refrigerate for 1 hour.

2. Stage

Preheat the oven to 350 degrees F. In a small bowl, whisk the peanut butter with the vinegar, Worcestershire sauce, honey, and a pinch of cayenne. Season with salt.

3. Stage

In an ovenproof nonstick skillet, heat the remaining 2 tablespoons of oil. Add the pork and cook over moderately high heat for 2 minutes. Reduce the heat to moderate and cook until browned, 2 minutes longer. Turn the pork and cook for 2 minutes more. Transfer the skillet to the oven and roast the tenderloin for about 15 minutes for medium meat, turning halfway through. Transfer the pork to a board and let rest for 10 minutes.

4. Stage

Meanwhile, in a pot of boiling salted water, cook the linguine until al dente. Drain, reserving 3 tablespoons of the cooking water. Rinse the noodles under cold water until cool; toss to remove the excess water and pat dry with paper towels. Transfer the noodles to a bowl.

5. Stage

Stir the pasta cooking water into the peanut dressing and pour the sauce over the noodles. Toss well. Stir in the cucumber, basil, and half of the pea shoots. Transfer the noodles to bowls and garnish with the remaining pea shoots. Slice the pork 1/3 inch thick and serve with the noodle salad. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.