Perfect for any supper or early serving, indulge in a savory squash, pork-broth ramen, plus McCormick Culinary® Ground Cinnamon. Amaranth adds a layer of texture while the flavors meld for a delicious experience.
Rub the pork tenderloin thoroughly with McCormick Culinary Chinese Five Spice and 1 tablespoon of sesame oil then place into a covered container or plastic bag. Refrigerate overnight.
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.
Finish cooking in 380°F oven for 10-15 minutes until cooked to medium-rare. Remove from oven and rest, covered with foil and hold until service.
For the Squash:
Slice squash into thick rings, about 3/4" to 1" thick, remove seeds and sprinkle with the remainder of the sesame oil, cinnamon, salt and black pepper.
Bake at 380°F for 20 to 30 minutes until tender, keep warm until ready to serve.
For the Amaranth:
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.
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:
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.
Slice the pork thinly on a bias into at least 12 pieces. Cut the squash into pieces, if desired.
Place a squash ring or pieces on top of each pile of noodles in the bowls and press down firmly. Spoon the amaranth reduction into the center of each bowl. 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 so as not to disturb the amaranth and the pork. Finish with a sprinkle of sesame seeds. Serve immediately.
Chef's Tip!
Broth flavors improve over time. This is an excellent recipe to prep and hold for service.
Serve without the broth for a Saimin salad version of this dish.
