Pork Tenderloin with Broccoli and Szechwan Noodles

Pork Tenderloin

• 3 tablespoon(s) agave nectar
• 2 tablespoon(s) rice wine vinegar
• 1 tablespoon(s) balsamic vinegar
• 1 tablespoon(s) reduced-sodium tamari sauce
• 1 teaspoon(s) fresh ginger root, grated
• 1 teaspoon(s) garlic, minced
• 1 small (12 ounces) pork tenderloin

Szechwan Noodles and Broccoli

• 8 ounce(s) whole-wheat spaghetti noodles
• 2 tablespoon(s) dark sesame oil
• 2 tablespoon(s) reduced-sodium soy sauce
• 1 tablespoon(s) balsamic vinegar
• 1 tablespoon(s) agave nectar
• 1.5 teaspoon(s) hot chili dark sesame oil
• .5 teaspoon(s) salt
• .5 teaspoon(s) garlic, minced
• 3 cup(s) broccoli florets, steamed or simmered until crisp-tender
• 1 cup(s) green onions, sliced

Directions

1. For Pork Tenderloin: Combine all ingredients except tenderloin in a shallow dish and mix well. Then add tenderloin, turning to coat. Refrigerate at least 30 minutes or up to 4 hours. Meanwhile, prepare Szechwan Noodles and Broccoli. (See directions below.)
2. For Szechwan Noodles and Broccoli: Cook noodles according to package directions. Meanwhile, in a large bowl, combine remaining ingredients except broccoli and green onions; mix well. Drain noodles; add to bowl and toss well. Add broccoli and green onions; toss again.
3. To cook Pork Tenderloin: Heat oven to 375 degrees Fahrenheit. Place tenderloin on rimmed baking sheet.
4. Pour marinade into a small saucepan; bring to a simmer. Cook until reduced to 3 tablespoons; cool 5 minutes.
5. Coat tenderloin with half of mixture. Bake 15 minutes.
6. Turn tenderloin over; brush remaining marinade reduction over tenderloin.
7. Continue baking 15 minutes or until an instant-read thermometer inserted in the center of tenderloin reads 150 degrees.
8. Transfer to carving board; tent with foil and let stand 10 minutes.
9. Cut crosswise into thin slices. Arrange noodles and broccoli on four serving plates; top with tenderloin slices.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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