This fresh summer dish is a twist on a deconstructed fresh roll. It is filled with crispy pan fried pork tenderloin, crunchy carrots, radishes, fresh romaine and chewy noodles. The bowl is topped with a zesty raspberry ginger sauce featuring OLiV’s lime EVOO and loads of raspberries. If you are craving something fresh, light and yet filling ready in less than 30 minutes, this is perfect! We know you will love it!
Recommended Wine Pairing
BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Price (SLGA): $15.47
CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Price (SLGA): $13.15
Featured Saskatchewan Products
Note: We cannot guarantee any dish is allergen free.
Fish sauce is in the Vietnamese sauce
Dr. Herrington's Health Fact
1 square meter of carrot production, is adequate to fulfill the vitamin A needs of an adult for 1 year! Plant them in the garden!
Cooking with Kids
Cooking for kids?
Feel free to slowly introduce radishes to kids as they may not like their spicy flavour right away.
Making this recipe with kids?
Ask the child to help by completing step 6:
- Garnish & serve
Cook the noodles: In a large pot, bring water to a boil (2 liters, 4 liters) for the medium dry noodles. Add the salt (1 tsp, 2 tsp) to the water. When the water is boiling, add the medium noodles and cook for about 7 minutes or until desired tenderness.
Slice the pork: Cut the pork tenderloin in thin ½ to 1 cm slices.
Cook the pork: Place the oil (1/2 tbs, 1 tbs) in a large pan and turn on the heat to medium high. Place the pork tenderloin slices in the hot pan. Sprinkle the pork tenderloin with salt (1/8 tbs, 1/4 tbs) and pepper (1 pinch, 1/8 tbs). Cook the pork tenderloin slices about 3 minutes per side, until caramelized and slightly crispy on each side.
Note: ensure the pork is cooked to a minimum temperature of 145°F
Preparation: Rinse and dry all produces. Peel the carrots. Cut the carrot and radishes in thin slices of about 1/4 cm. Cut the romaine in 3 cm thick slices. For your convenience, the red cabbage is already thinly sliced.
Finish the noodles: Place a strainer or colander in the sink. Place the medium dry noodles in the strainer or colander. Rinse the noodle. Drain and set aside. The noodles will be room temperature when served.
Garnish & serve: In individual serving bowls, place the lettuce, top with the noodles, the carrots, radishes, red cabbage and top with the pork, drizzle with Raspberry ginger sauce.