Korean-style Sticky Pork Tenderloin & Udon Noodles Bowl with Spinach
Ready in about 35 minutes, this fresh pork tenderloin and udon noodles dish is built for fat-loss phases — 521 kcal and 50g protein.
Ingredients
- 150g Pork Tenderloin
- 145g udon noodles
- 80g spinach
- 80g bean sprouts
- 10g sriracha
- 15g soy sauce
- 10g honey
- 6g garlic
- 3g sesame oil
- 5g sesame seeds
Method
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1
Prep everything first: wash and trim the spinach and beansprouts, then measure out the sauce ingredients.
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2
Loosen the udon noodles in boiling water for 2 minutes and drain.
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3
Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.
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4
Whisk the hot sauce, soy, honey, garlic and sesame oil. Add to the pan and bubble for 1-2 minutes until thick and glossy.
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5
Meanwhile, steam or stir-fry the spinach and beansprouts for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: udon noodles first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the sesame seeds.
Tap ingredients and steps to tick them off as you cook.