Fabulous Peking Pork Pasta Salad
Experience the perfect fusion of bold Asian-inspired flavors and classic comfort food with this Fabulous Peking Pork Pasta Salad. Tender, oven-roasted pork tenderloin is marinated in a savory blend of soy sauce, hoisin, honey, and aromatic ginger, creating a succulent centerpiece for this vibrant dish. Tossed with al dente rotini or farfalle, crisp cucumbers, crunchy bell peppers, and carrots, this salad comes alive with a creamy, tangy dressing featuring a kick of sriracha. Toasted sesame seeds and fresh green onions complete the ensemble, making it an irresistible option for lunches, picnics, or light dinners. With a prep time of just 20 minutes, this versatile recipe is as simple to make as it is satisfying to eat.
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Recipe Information
Ingredients
- 1 pound boneless pork tenderloin
- 0.25 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 2 cloves minced garlic
- 1 teaspoon minced fresh ginger
- 1 tablespoon sesame oil
- 12 ounces dry pasta (rotini or farfalle)
- 1 medium cucumber, sliced into thin half-moons
- 1 medium red bell pepper, julienned
- 1 cup shredded carrots
- 3 stalks green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons rice vinegar
- 0.25 cup mayonnaise
- 1 teaspoon sriracha sauce
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a small bowl, whisk together soy sauce, hoisin sauce, honey, minced garlic, minced ginger, and sesame oil to create the marinade.
Place the pork tenderloin in a resealable bag and pour half of the marinade over the pork. Seal the bag and marinate in the refrigerator for at least 1 hour (or up to overnight). Reserve the other half of the marinade for later use.
Preheat your oven to 375°F (190°C). Remove the pork from the marinade and place it in a roasting pan. Roast the pork for 25-30 minutes or until it reaches an internal temperature of 145°F (63°C). Let it rest for 10 minutes before slicing into thin strips.
While the pork is cooking, prepare the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the cooked pasta, cucumber, red bell pepper, shredded carrots, and green onions.
In a separate small bowl, whisk together the reserved marinade, rice vinegar, mayonnaise, and sriracha sauce to create the dressing.
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Add the sliced pork to the pasta salad and gently fold to incorporate.
Season the salad with salt and black pepper to taste. Garnish with toasted sesame seeds before serving.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 13.6 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
