Spicy Thai Pork with Vegetables & Sesame Noodles
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Course: Main Dish
- 1 Reynolds Oven Bag, Large Size
- 2 tablespoons flour
- 3/4 cup Thai peanut sauce
- 1/2 cup water
- 1 pound pork tenderloin, excess fat and silver skin removed*
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups fresh sugar snap peas
- 1 medium red bell pepper, cut in -inch strips
- 2 pkg. (3 oz. each) chicken flavor ramen noodle soup
- 1 tablespoon sesame oil
- 1 cup sliced green onions
- 1 cup chopped peanuts
PREHEAT oven to 400F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, peanut sauce and water to bag.
Gently squeeze bag to blend ingredients; set aside.
SLICE pork tenderloin 1-inch thick; sprinkle with salt and pepper. Add to oven bag. Turn bag several times to coat pork with sauce. Arrange pork in even layer in oven bag. Top with snap peas and bell pepper.
CLOSE oven bag with nylon tie. Cut six -inch slits in top. Tuck ends of bag in pan.
BAKE 12 to 14 minutes or until pork reads 145F on meat thermometer. While pork is baking, break up noodles and COOK according to package directions.
Drain cooked noodles and place in medium bowl with 1 seasoning packet, sesame oil and green onions; stir to mix well.
Carefully cut bag open. PLACE of noodles on each plate and top with pork, vegetables, and sauce. Sprinkle with peanuts and green onions. Drizzle with additional peanut sauce, if desired.
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