• 1 1/2 Tbsp. (22.5mL) brown sugar
• 1/4 cup (60mL) + 6 Tbsp. (90mL) honey
• 1/4 cup (60mL) hoisin
• 1/4 cup (60mL) light soy sauce
• 1 tsp. (2.5mL) Chinese five spice powder
• 1 Tbsp. (15mL) canola oil (vegetable or corn oil can also be used)
• 1 tsp. (5mL) red food colouring
• 2 duBreton Tenderloins, silver skin removed
• 2 Tbsp. (30mL) white sesame seeds, toasted
• 1 Tbsp. (15mL) black sesame seeds, toasted
• 2 large carrots, peeled and washed
• 2 cucumbers, washed
• 1 small daikon radish or Chinese radish, peeled and washed
• 1/2 cup (125mL) fresh mint leaves, washed and torn into small pieces
• 1/2 cup (125mL) fresh basil leaves, washed and torn into small pieces
• 1/4 cup (60mL) fresh cilantro leaves, washed and leaves left whole
• 2 small shallots (or 1 large), finely diced
• 5 tsp. (25mL) rice vinegar
• 4 Tbsp. (60mL) water
• 2 tsp. (10mL) kosher salt
• Juice of 2 limes
• 4 tsp. (20mL) fish sauce
• 1/2 tsp. (2.5mL) chili paste (optional)

1. In a reusable container with a lid, mix together brown sugar, 1/4 cup (60mL) honey, hoisin, soy sauce, Chinese five spice power, canola oil and red food colouring. Add pork and refrigerate overnight or up to two days.
2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper (alternatively, set an oven-safe rack on top of the tray). In a shallow dish, mix the sesame seeds together, and set aside. Remove the marinated pork and discard the marinating liquid.  Roll the tenderloins in the sesame seeds, pressing the pressing the seeds as you roll to help them stick, adhere until the entire tenderloin is thoroughly coated with sesame seeds. Transfer to baking sheet and roast for 20 to 25 minutes, or until the internal temperature is 145°F (65°C). Tent the meat with tinfoil and let rest for 10 minutes.
3. Meanwhile, while the tenderloin cooks, prepare the “noodles”. Using a spiralizer with the smallest sized blades, spiralize the carrots, cucumbers and daikon. After spiralizing, you may need to remove excess moisture from the cucumbers and daikon using a salad spinner (or blot with paper towels). Add mint, basil and cilantro. In a separate bowl, mix together shallots, rice vinegar, water, 6 Tbsp. (90mL) honey, kosher salt, fish sauce and chili paste. Toss with vegetable “noodles” just serving. Slice tenderloin and top noodles.

If you don’t have a spiralizer, use a vegetable peeler to create long ribbons.

Recipe courtesy of Chef Carol Fraas.