Cold Sesame Noodles With Roasted Pork

• PORK:
• 1/2 cup low-sodium soy sauce
• 1/4 cup vegetable oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 1 1/4-lb. pork tenderloin
• NOODLES:
• 2 3-oz. packages ramen noodles (discard flavor packet)
• 1/3 cup smooth peanut butter
• 1/4 cup rice wine vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 medium carrots, cut into matchsticks
• 3 scallions, thinly sliced (about 1/3 cup)
• 1 cup bean sprouts

1. Make pork: Mix soy sauce, oil, vinegar and honey in a large ziplock bag. Add pork. Seal bag. Refrigerate, turning bag occasionally, for 4 hours or up to overnight.
2. Preheat oven to 375u0b0F. Remove pork from marinade. Pat dry. Place on a rack in a roasting pan. Pour marinade into a pan; bring to a boil. Reduce heat. Simmer 5 minutes. Remove from heat. Pour 1 cup water into bottom of roasting pan. Roast for 15 minutes. Baste pork with marinade. Roast until a meat thermometer inserted in thickest part reads 145u0b0F, 10 to 15 minutes longer. Let pork rest for 10 minutes.
3. Make noodles: Bring a pot of water to a boil. Cook noodles until tender, about 3 minutes or as package label directs. Drain; rinse noodles in cold water, then drain again. In a bowl, whisk peanut butter, vinegar, soy sauce, ginger, honey and sesame oil until smooth. In another bowl, toss noodles, carrots, scallions and bean sprouts with 1/2 cup of dressing (add more to taste, if desired). Divide among four lunch containers; top with sliced pork. Serve or cover and chill until ready to pack lunch.

pork, soy sauce, vegetable oil, rice wine vinegar, honey, pork tenderloin, noodles, ramen noodles, smooth peanut butter, rice wine vinegar, soy sauce, ginger, honey, sesame oil, carrots, scallions, bean sprouts

Taken from www.myrecipes.com/recipe/sesame-noodles-roasted-pork (may not work)