Recipe Details

Perfect for any supper or early serving, indulge in a savory squash primed with Thai seasoning, pork-broth ramen, plus McCormick® Culinary® Ground Cinnamon.

For the pork:

  1. Rub the pork tenderloin thoroughly with Thai seasoning and 1 tablespoon of sesame oil then place into a covered container or plastic bag. Refrigerate overnight.
  2. Heat a heavy skillet to a moderate-high heat. Add the vegetable oil and sear the pork tenderloin on all sides until well browned, basting frequently, if necessary.
  3. Finish cooking in 380°F oven for 5 to 6 minutes until cooked to medium-rare. Remove from oven and rest, covered with foil, for at least 15 minutes.

For the squash:

  1. Slice squash into 4 thick rings, about 3/4" to 1" thick, remove seeds and sprinkle with the remainder of the sesame oil, cinnamon, salt and black pepper.
  2. Bake at 380°F for 20 to 30 minutes until tender, keep warm until ready to serve.

For the amaranth:

  1. Place amaranth, apple juice, lemongrass, salt, and black pepper in a small saucepan. Bring to simmer and cook for about 20 minutes or until all of the liquid has been absorbed.
  2. Remove from heat and remove lemongrass, cover and keep warm until ready to serve. Heat the broth in a pan and add the chilies.

For the ramen:

  1. Heat the ramen noodles in a basket in the hot broth, drain and place in the bottom of each serving bowl, add the scallions to the broth.

For the main recipe:

  1. Slice the pork thinly on a bias into at least 12 pieces. Place a squash ring on top of each pile of noodles in the bowls and press down firmly, then spoon the amaranth reduction into the center of each squash ring, compressing each gently with the back of the spoon. Arrange a ‘fan’ of pork slices over each stack of noodles, squash and amaranth and finally ladle the broth into the bowls around the outside of the squash ring so as not to disturb the amaranth and the pork. Finish with a sprinkle of sesame seeds or hemp hearts. Serve immediately.

CHEF’s TIP!

The thick skin of squash is difficult to remove using a conventional peeler. For efficient, easy and consistent peeling of squash, cut a thin portion off of the bottom to create an even flat surface (and to prevent squash from rolling about) but first remove stem end and discard. Using a chef knife lightly slice away peel with one even cut moving from top to bottom. If need be use a slicing motion. Continue in this manner being careful not to cut into the flesh. After slicing remove the seeds using a small spoon.

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