Roasted pork tenderloin with baby bok choy and noodles



10 min


4 to 6 Servings

* PLUS Cooking time: 20 minutes, Standing time: 5 minutes
Roasted pork tenderloin with baby bok choy and noodles

Andrew Grinton

Recipe by Eshun Mott


  • 1/4 cup oyster sauce
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp chopped garlic
  • 1 tsp granulated sugar
  • 1/2 tsp Asian chili sauce
  • 1 pork tenderloin , (about 1 lb)
  • 1/2 tsp five-spice powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp vegetable oil
  • 170 g broad "no yolk" egg noodles
  • 12 oz baby bok choy , thinly sliced on the bias (about 6 cups)
  • 3/4 cup diagonally sliced green onions


  • Preheat oven to 400F.
  • Combine first 6 ingredients in a medium bowl. Set aside.
  • Season pork with five-spice powder, salt and pepper.
  • Heat a large ovenproof frying pan over high. Add oil and sear each side of pork until browned.
  • Remove from heat and brush pork with 2 tbsp oyster sauce mixture.
  • Place in the oven; roast for 12 to 20 min or until a meat thermometer inserted into thickest part reads 155F to 160F. Transfer to a cutting board, let stand for 5 min, then thinly slice.
  • Bring a large pot of salted water to a boil, and cook noodles according to package directions, until al dente.
  • Drain noodles, reserve about ¼ cup cooking water and return noodles to pot with bok choy. Add reserved oyster sauce mixture. Toss until bok choy is wilted and noodles are coated with sauce; add reserved cooking water to loosen as needed. Toss with pork and green onions and pack.

Nutrition (per serving)

  • Calories
  • 257,
  • Protein
  • 22 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 6 g,
  • Fibre
  • 3 g,
  • Sodium
  • 774 mg.


This savoury noodle dish is perfect hot or cold, and it’s a great way to introduce bok choy to your kids (if they aren’t already fans).