plate1Moving back to the Washington D.C. area doesn’t mean I will stop using maple syrup in cooking. I haven’t used it that often simply because I was never a big fan of maple.  I can say that now that I’m no longer in Canada J. They will not deport me for committing a maple crime. I actually think I got converted just around the end of our stay in Montreal but only thanks to the fact that I found the right syrup. I can finally say I LIKE it and it tastes magnificent. We brought some with us so I will definitely be cooking with maple syrup soon again. This recipe, however, it is something simple and fast that you can prepare for your family after you get home from work. You can marinade the pork overnight which will definitely bring up the flavors.

Serving: 2-3
Preparation: 15 minutes
Cooking : 45 minutes
Calories for one serving:  between 610-910 depending on the size of pork

1lb10oz/ approx ½ kg boneless pork tenderloin
4 tablespoons of maple syrup
4 tablespoons of canola oil
4 tablespoons of soy sauce
1 tablespoons of white wine vinegar
1 teaspoon of salt
1 teaspoon of dry garlic
¼ teaspoon of cayenne pepper
½ teaspoon of pepper
1 tablespoon of canola oil

6 baby bok choys
2 cups of broccoli flowers
1 cup of green peas
1 cup of green beans
1 cup of chicken stock
4 tablespoons of soy sauce
1 tablespoon of hoisin sauce
1 tablespoon of siracha sauce
2 nests of Asian thick noodles (180 calories for 1 nest)
1 tablespoon of canola oil

Mix all the ingredients for the marinade and whisk them together in a small bowl. Put the pork tenderloin in a large zip lock bag and pour the mixture inside. Rub it into the meat and let it marinade for at least 30 minutes. You can prepare that the night before and store it in the fridge.

Preheat the oven to 400F/200C.
Heat a large skillet with 1 tablespoon of canola oil. Take the pork out of the marinade and transfer it to the hot pan. Brown on each side for about 5 minutes on each side on medium heat. Then transfer to an oven proof dish and bake in the oven for approximately 30 minutes. Use the thermometer to check that the internal temperature doesn’t go above 140F/60C.
Take it out of the oven and let it rest for few minutes while you finish the side of noodles and bok choy.
Prepare your noodles first. I like to use thick Asian noodles in nests. Each nest is 180 calories so you are getting a little starch with lots of veggies. My noodles require boiling for 3 minutes and then adding to the stir fry.
Heat the wok and add the canola oil. Once it’s hot add the broccoli flowers and green beans. Add the hoisin sauce and stir everything together. Add half of the chicken stock and 4 tablespoons of soy sauce. Stir everything together for about 5 minutes. Depending on the tenderness you like your veggies, you can fry them 5 or 10 minutes more, adding additional chicken stock. Add the chopped bok choy at the end and fry it for another minute. Add the siracha sauce and green peas and stir everything together.
Add the cooked noodles and mix all the ingredients together with tongs. Taste it and add more soy sauce if you like it.


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