2 1 pound pork tenderloins
1 tablespoon hoisin sauce
1 tablespoon tomato sauce
1 tablespoon low sodium soy sauce
1 teaspoon sugar
2 teaspoons minced fresh garlic
1 teaspoon grated peeled fresh ginger
1/4 cup low sodium soy sauce
1/4 cup seasoned rice vinegar
1 teaspoon dark sesame oil
8 cups hot cooked Chinese egg noodles or vermicelli
1 cup shredded carrot
3/4 cup diagonally sliced green onions
1/4 cup fresh cilantro leaves
1/3 cup chopped dry roasted peanuts
1/3 cup chopped fresh cilantro
Trim fat from tenderloins; place tenderloins in a 4 1/2 quart slow cooker. Combine hoisin sauce and next 5 ingredients; stir well and drizzle over tenderloins in slow cooker. Cover with lid; cook on high heat setting 1 hour. Reduce to low heat setting and cook 5 hours. Remove pork from slow cooker, reserving cooking liquid. Let pork stand 10 minutes. Pour cooking liquid into a bowl; let stand 15 minutes. Skim fat from surface of liquid. Wipe out inside of crockery insert with paper towels. Shred pork with 2 forks. Combine shredded pork and 1/4 cup cooking liquid in a bowl; toss well. Cover and set aside. Return remaining cooking liquid to slow cooker; stir in 1/4 cup soy sauce, 1/4 cup vinegar and sesame oil. Cover with lid; cook on high heat setting 10 minutes. Add hot noodles, carrot, green onions and cilantro leaves to slow cooker; toss to coat. Cover and let stand 3 minutes. Serve pork over noodle mixture; sprinkle with peanuts and chopped cilantro. 8 servings.
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