Ingredients:

  • 1.5 lb Pork Tenderloin, trimmed and patted dry
  • 2 Tbsp Neutral Oil (such as canola or vegetable)
  • 1 Tbsp Chinese Five Spice Powder
  • Salt and freshly ground black pepper (to taste)
  • 1/4 cup Low Sodium Soy Sauce
  • 2 Tbsp Honey
  • 1 Tbsp Rice Vinegar
  • 1 tsp Minced Fresh Ginger
  • 8 oz Dry Broad Egg Noodles
  • 2 Tbsp Unsalted Butter
  • 4 cloves Minced Garlic
  • 3 Tbsp Oyster Sauce
  • 1 tsp Brown Sugar (packed)
  • 1 tsp Sesame Oil
  • Scallions, sliced (for garnish)
  • Sesame Seeds (for garnish)

Instructions:

  1. Pat the pork tenderloin absolutely dry. Mix salt, pepper, and the Chinese five spice powder in a small dish. Rub this mixture all over the tenderloin, ensuring it sticks.
  2. Heat the skillet over medium-high heat with the oil until it is shimmering. Carefully place the seasoned tenderloin down. Sear undisturbed for 3–4 minutes per side, rotating the pork until all sides are gorgeously golden-brown. Total sear time should be 12–15 minutes.
  3. While the pork is searing, whisk together the soy sauce, honey, rice vinegar, and fresh ginger. Reduce the heat under the pork to medium-low. Pour the glaze over the pork. Let it simmer and bubble for 2–3 minutes, using tongs to turn the pork and baste frequently. The glaze will thicken and cling, turning a deep mahogany color.
  4. Remove the glazed pork (internal temp should be 145°F / 63°C) and place it on a cutting board. Tent loosely with foil. Let it rest for a non-negotiable 5–7 minutes to redistribute the juices.
  5. Cook the noodles according to package directions. Before draining, scoop out about ¼ cup of the starchy cooking water. Drain the remaining water.
  6. Wipe out the skillet (or use a fresh pan). Melt the butter over medium heat. Add the minced garlic and sauté gently for about 1 minute until it smells deeply fragrant. Stir in the oyster sauce, brown sugar, and sesame oil. Whisk until the sugar dissolves. Add the cooked noodles and the reserved starchy water. Toss for 1–2 minutes until the sauce coats everything in a luxurious, velvety finish.
  7. Slice the rested Chinese five spice pork tenderloin into ½-inch medallions. Divide the fragrant Umami Garlic Noodles among plates, lay the glistening pork slices on top, and garnish with sliced scallions and sesame seeds.