Pork Tenderloin Ramen


A Butcher’s Quarter Recipe

30 mins cooking time | 30 mins preparation

Ingredients

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Pork tenderloin (400g )

For the stock

Dried shiitake mushrooms (20g)

Hot (not boiling!) water (500ml)

For the broth

Sesame oil (1 tablespoon)

Garlic cloves (crushed) (2)

Piece of ginger (peeled & minced) (4cm)

Spring onions (thinly sliced) (4)

Tomato puree (1 tablespoon)

Red miso paste (1 1/2 tablespoons)

Sake or dry sherry (oprional) (2 tablespoons)

Soy sauce (1 tablespoon)

Sesame seeds (1 tablespoon)

Unsweetened soy/oat milk (400ml)

Salt (To taste)

To serve

Pak Choi (stem removed & quartered) (1)

Ramen noodles (2 portions)

Small carrot (cut into matchsticks) (1)

Egg (soft boiled & halved) (2)

Kimchi (chopped) (2 tablespoons)

Crushed peanuts (optional) (2 tablepsoons)

Soy sauce (For drizzling)

Lime wedges

This is based on a vegetarian recipe from Leon but obviously we had to add some substance and decided to use a beautiful piece of tenderloin

Pre-heat the oven to 200C

To make the stock – soak the mushrooms in the hot water for 30 minutes. Remove the mushrooms and squeeze out any moisture and set aside

Drizzle the tenderloin with a little oil and sprinkle with salt. Place in the oven for 20-25 minutes or until the centre of the pork is between 60 and 75 degrees

To make the broth – heat the sesame oil in a large pan over a medium/high heat. Add the garlic, ginger and white parts of the sliced spring onion and fry until softened and starting to turn golden. This should take 3 to 4 minutes

Add the tomato puree, red miso, sake (if using), soy sauce and sesame seeds and cook for a further 2-3 minutes until the mixture has darkened

Slowly add all the soy/oat milk stirring to scrape any bits off the bottom of the pan, mixing thoroughly. Add the stock. Add seasoning to taste. Reduce the heat to low

Blanch the pak choi in a large pan of boiling water for 2-3 minutes until tender. Remove with a slotted spoon and move aside

When ready remove your the tenderloin from the oven and allow to rest before slicing

In the same pan as you cooked the pak choi, cook the noodles as per the packet instructions, drain and divide between 2 bowls

To serve, ladle the broth over the noodles until submerged, to with pak choi, carrots, kimchi, spring onion greens bits, tenderloin, egg and the peanuts if using. Drizzle with soy sauce if using

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