Raspberry pork summer bowl

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
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

wine_58699__60192.1439829877.900.900[1]

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
Colour: White
Alcohol:
13.5%
Price (SLGA): $13.15

Cono-Sur-2011-Organic-Sauvignon-Blanc[1]

Featured Saskatchewan Products

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Note: We cannot guarantee any dish is allergen free. 

Fish sauce is in the Vietnamese sauce

Dr. Herrington's Health Fact

Regina Naturopathic

CARROT
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¬†

Tools

Ingredients

Included

2 portions

4 portions

medium dry noodle

150 gr

300 gr

pork tenderloin

200 gr

400 gr

carrot

75 gr

150 gr

radish

50 gr

100 gr

romaine

1/2

1

red cabbage

80 gr

160 gr

rapberry ginger sauce

1/3 cup

2/3 cup

oil*

1/2 tsp

1 tsp

salt*

1/8 tsp + 1 tsp

1/4 tsp + 2 tsp

peppe*

1 pinch

1/8 tsp

water

2 litre

4 litre

legend2

Preparation

1

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.

2

Slice the pork:¬†Cut the¬†pork tenderloin¬†in thin ¬Ĺ to 1 cm slices.¬†

3

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¬įF¬†

4

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.

5

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.

6

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. 

Bon Appétit!

Nutritional Information