Vietnamese Noodle Salad with Pork
1 pork tenderloin (about 3/4 lb)
Salt and pepper
1/2 c lime juice
3 T sugar
8 oz thin rice noodles (vermicelli) or angel-hair pasta
3 c shredded lettuce
1 c shredded carrots
1/2 c fresh mint leaves, coarsely chopped
1/2 c fresh basil leaves, coarsely chopped
Cut pork tenderloin in half lenghtwise (if it is thicker than 2 inches, cut into thirds lengthwise). Sprinkle salt and pepper over pork. Mist a ridged grill pan or skillet with nonstick cooking spray and warm over medium-high heat. Cook pork turning as needed, until no longer pink in center, 11 to 13 minutes. Remove to a plate, tent with fol and let stand.
In a bowl, stir together lime juice, sugar, 1 tsp. black pepper and 1/2 tsp. salt until sugar is dissolved. In a large pot of boiling water, cook noodles until tender, 2 to 4 minutes (or according to pkg directions). Drain, rinse until cool and drain again. Place noodles in a large serving bowl and toss with 3/4 of lime-juice mixture. Gently mix in lettuce, carrots, mint, and basil.
Thinly slice pork and place in bowl. Toss with remaining lime-juice mixture. Top noodle salad with pork slices and any reserve juices and serve.
Makes 4 Servings 8 WW Points