Ingredients

The following ingredients have 6 Servings
  • 2 pork tenderloins (1 lb each)
  • 1 tablespoon sesame oil
  • 2 tablespoon soy sauce (low sodium)
  • 2 tablespoon hoisin sauce
  • 1 teaspoon garlic (minced)
  • 1 teaspoon ginger (minced)
  • 1/4 cup tomato sauce
  • 1/4 cup water
  • 12 ounce Chinese noodles
  • 2 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 1 red pepper (julienne)
  • 1 carrot (julienne)
  • 1 cup shiitake mushrooms (sliced)
  • 3 green onions (chopped)
  • 1 lime (cut into wedges)
  • 1/4 cup peanuts (chopped)
  • cilantro (chopped)
  • 1 serrano pepper (chopped (optional))

Instruction

  • Spray crockpot with cooking spray. Place the 2 pork tenderloins in crockpot. In small bowl, stir together the sauce ingredients. Pour over pork.
  • Cover; cook on Low heat setting 4 hours 30 minutes. Remove pork from crockpot to large bowl; let stand 10 minutes. Shred pork, using 2 forks or cut into small pieces.
  • Reserve 2 tbsp of the sauce from the crockpot and place pork in the crockpot and toss with remaining sauce. Cook on low while preparing the veggies and noodles.
  • Meanwhile, cook noodles as directed on package. Turn crockpot off.
  • In a large skillet heat 2 tbsp sesame oil with the soy sauce and the 2 tbsp of reserved crockpot sauce. Add carrots, shiitake mushrooms and peppers, and toss to coat. Cook for a minute or 2 just until carrots soften a bit. Pour stir fry veggies and noodles in crockpot over pork. Toss everything together. Sprinkle individual servings with peanuts, chopped cilantro and serrano peppers. Serve with lime wedges.