Roast Asian Pork And Greens

• 1/4 cup Chinese barbecue sauce
• 2 tbsp oyster sauce
• 1 tbsp chili sauce
• 1 tbsp shao hsing wine
• 1 piece (3/4 inch) ginger, peeled and julienned
• 1 clove garlic, crushed
• None None FOR THE SAUCE
• None None FOR THE PORK AND GREENS
• 1 None pork tenderloin (about 1 1/4 lbs), halved
• 1 lb Asian noodles, soaked in boiling water and drained
• 1 bunch baby bok choy, trimmed, leaves separated
• 1 bunch choy sum, trimmed, stem and leaves separated
• 4 None green onions, thick ends cut to 1-inch lengths, green tips thinly sliced
• None None Cilantro leaves, to serve

1. For the sauce, mix all ingredients in a small bowl.
2. Preheat the oven to 350u0b0F. Line a baking dish with parchment paper.
3. Place pork on prepared dish. Brush liberally with half of the sauce mixture. Bake for 10 mins. Transfer pork to a plate.
4. Add noodles to dish. Top with bok choy, choy sum leaves, then choy sum stems and white part of green onions.
5. Stir 2 tbsp water into remaining sauce mixture. Pour over vegetables and noodles in dish. Position pork on top. Bake a further 10 mins.
6. Let pork stand for 5 mins. Divide noodles and greens among serving bowls. Slice pork and divide among bowls. Spoon over pan juices. Sprinkle with remaining green onion and cilantro.

barbecue sauce, oyster sauce, chili sauce, hsing wine, ginger, clove garlic, pork, pork tenderloin, asian noodles, choy, choy, green onions, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/32675 (may not work)