Around here, pork tenderloins come two to a package. I have various recipes that I use for roasting them whole. When there are just the two of us for dinner, I usually take one out before it is quite done and use it another day for sandwiches, finishing it off then. This dish, which is a combination of two recipes, gives us a second nice pork dinner.
1 one pound (about) slightly under roasted pork tenderloin
cut into 1/4 inch slices
2 cloves garlic minced
2 tbsp nam plah (Thai fish sauce)
1 tbsp vegetable oil
Heat the vegetable oil in a saute pan large enough to hold the pork slices all at once.
Saute the slices in the hot oil for one minute. Turn over, sprinkle with the garlic and fish sauce. Saute for one minute. Turn and saute for an additional minute.
Transfer the pork and the liquid in the pan to a platter and keep warm while preparing the noodles.
Noodles in a Peanut Sesame Sauce
(From June 2002 Gourmet and Me)
Dressing: This can be made ahead of time
1/2 creamy peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tbsp peeled and chopped fresh ginger
2 medium cloves of garlic, chopped
2 tbsp red wine vinegar
1 1/2 tbsp sesame oil
2 tsp honey
1/2 tsp red pepper flakes, or to taste
Puree all the ingredients in a food processor or blender until smooth, about 3 minutes.
1/2 pound whole wheat thin spaghetti
5 scallions with about an inch of green, thinly sliced
3 tbsp sesame seeds, toasted
Cook pasta in salted water under tender. Drain.
Add the pasta, scallions and sesame seeds to the dressing.
Serve with the pork medallions.