Cheese Stuffed Pork Tenderloin with Thai Noodles

What do Thai noodles and pork have in common?
Duck sauce? No!
No Duck sauce at our house.
Ever since getting a BIG bug in my Chinese food I’m not a fan of ANY Oriental food. Yes, Uncle Chen’s in Euless, TX serves up bugs with their meals, but that’s a story for another time.
So what do they have in common? How about basil, parsley, garlic and cheese?

Pork Tenderloin Recipe
1 Pork Tenderloin halved
4or 5 cloves of minced Garlic
Fresh Basil
Fresh Parsley
Kosher salt and Pepper

Chop all the herbs and mix together. Add, salt, pepper and garlic to a small bowl then stir to combine.
Lay a few pieces of string on top of a large sheet of foil. Now, lay the pork on top of the strings and foil.
Spread the herb mix out across the Tenderloin.

Add mozzarella cheese, shred or block will work.
Tie all the strings tight to make a good closure of the meat.
Wrap the foil up around it. Take care to make sure all the seams are on top.

Place the pork in you pre-heated 350°F oven directly on the oven rack.
Bake 1-1 1/2 hrs depending on the size of your tenderloin.

Let rest a few mins. Then cut and serve.

Thai Noodles with Veggies Recipe
1lb. Thai Noodles
3 or 4 cloves of minced Garlic
Fresh Basil
Fresh Parsley
Red Bell Pepper seeded and diced
Kosher Salt and Pepper
Brussels sprouts
Edamame

Pour olive oil into a small saucepan, then add all of your ingredients and sauté for the length of time that it takes your salted water to boil and the noodles to cook.

Drain your al dente noodles and top with your veggie mix.
Add a sprinkle of fresh grated Parm. cheese and serve along side your tenderloin.


Disclaimer! My husband and six-year-old son do not like Brussels sprouts. When mixed with garlic, cheese and Edamame they are happy to choke down 3 or 4 sprouts.
Comments and suggestions always welcome and appreciated.