Tangy Roasted Pork with Duck Sauce

• Cooking spray
• 2 pork tenderloins, about 1 pound each
• Salt and freshly ground black pepper
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons molasses
• 2 teaspoons hot mustard powder
• 2 teaspoons garlic powder
• 1 1/2 cups plum preserves
• 1/2 cup mango chutney
• 2 tablespoons white wine vinegar
• 2 tablespoons sugar
• 2 teaspoons fresh ginger, grated
• 8 ounces somen noodles, cooked according to package directions
• 2 tablespoons scallions, chopped
• 2 teaspoons peanut oil

1. Preheat oven to 400 degrees F.
2. Coat a large roasting pan with cooking spray.
3. Season pork all over with salt and black pepper and place in prepared pan.
4. In a small bowl, whisk together soy sauce, molasses, hot mustard, and garlic powder.
5. Brush soy sauce mixture all over pork.
6. Roast for 30 minutes, or until an instant-read thermometer registers at least 160 degrees F. Remove from oven and let pork rest for 10 minutes.
7. Cut crosswise into 1/4-inch thick slices.
8. While the pork is roasting, in a small saucepan, combine plum preserves, chutney, vinegar, sugar, and ginger.
9. Set pan over medium heat and bring to a simmer for about 10 to 15 minutes.
10. Remove from heat.
11. Toss somen noodles with scallions and peanut oil.
12. Remove pork from the oven.
13. Serve 2/3 of the pork with all of the plum sauce and somen noodles.
14. Reserve remaining pork, about 12 to 16 thin slices, for paninis.

cooking spray, pork tenderloins, salt, soy sauce, molasses, garlic, plum preserves, mango, white wine vinegar, sugar, fresh ginger, somen noodles, scallions, peanut oil

Taken from www.foodnetwork.com/recipes/robin-miller/tangy-roasted-pork-with-duck-sauce-recipe.html (may not work)