Whenever I try to make boneless pork, it ends up dry and tough, even if I don't overcook it. In fact, the only pork I cook anymore is bone-in chops. But I tried this recipe, and the cornstarch coating magically kept the meat moist. I will try to jazz up the veggies and sauce a bit next time.
Asian-Style Pork and Noodles
¾ cup fresh orange juice
¼ cup dark hoisin sauce
3 Tbsp cider vinegar
2 Tbsp ketchup
¾ tsp kosher salt
1 large head broccoli (about 1 1/3 lbs.)
8 oz. wide egg noodles
8 oz. sugar snap peas or snow peas, trimmed
2 Tbsp vegetable oil
1 lb. boneless pork loin or tenderloin, sliced into ½”-thick strips
3 Tbsp cornstarch
In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and salt; set aside.
Cut off broccoli heads 1–2” below florets; separate heads into florets. Discard tough ends of stalks, then peel and thinly slice stalks crosswise.
In a large pot of boiling salted water, cook noodles until al dente, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Sauté pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles and veggies; toss to combine.