LCBO Food and Drink Autumn 2016

QUICK & EASY  SIMPLIFYING SUPPER

ASIAN ROAST PORK TENDERLOIN WITH BABY BOK CHOY & CRISPY NOODLES

1 Preheat oven to 450°F (230°C). 2 Place noodles in a heatproof bowl and cover with boiling water. Let stand 2 minutes to soft­ en. Drain. 3 Combine hoisin sauce, soy sauce and Asian chili sauce. Pat pork dry with paper towels and season with salt and pepper. Heat a large frying pan over high heat. Add 1 tbsp (15 mL) vegetable oil and sear pork for 4 minutes or until browned all over, turning every minute. Remove from heat, transfer to a large rimmed baking sheet and brush top and sides of pork with 1 tbsp (15 mL) of sauce mixture. Place in the oven and roast for 10 minutes. 4 Toss bok choy with remaining 1 tbsp (15 mL) of vegetable oil, and season with salt. Reserve. 5 Combine remaining sauce mixture with ses­ ame oil, garlic and egg. Add noodles and green onion, season well with salt and toss to coat. Spread noodle mixture into 1 large or a few

small cakes on empty part of baking sheet and return to oven. Cook 5minutes longer, then use a large spatula to flip noodle cake on tray. Add bok choy to empty spaces on the tray and bake 5 to 7 minutes longer or until pork has reached an internal temperature of 140° to 145°F (60° to 63°C), noodle cake is crispy, and bok choy is wilted and lightly browned. Remove fromoven, let pork rest for a few minutes before slicing, and cut noodle cake into wedges and sprinkle with sesame seeds and cilantro. Serves 3 to 4

Roast pork tenderloin, bok choy and crispy noodle cakes not only taste great together, but are easily made on a single baking sheet, mak­ ing for an impressive presentation. You can make a single noodle cake and cut into wedges or form individual noodle cakes if desired. 7 oz (210 g) fresh chow mein noodles 2 tbsp (30 mL) hoisin sauce 1 tbsp (15 mL) soy sauce ½ tsp (2 mL) Asian chili sauce (sriracha) 1½ lbs (750 g) pork tenderloin Salt and black pepper 2 tbsp (30 mL) vegetable oil 8 oz (250 g) baby bok choy, halved 2 tbsp (30 mL) sesame oil 1 tbsp (15 mL) chopped garlic 1 large egg, beaten ¾ cup (175 mL) thinly sliced green onions

WHAT TO SERVE Angels Gate Riesling VQA LCBO 160523, $13.95 Magnotta Small Batch Cider LCBO 435172, 6 pk, $15.15

2 tsp (10 mL) toasted sesame seeds 2 tbsp (30 mL) chopped cilantro

142  FOOD & DRI NK AUTUMN 2016