A delicious and flavorful Pork Loin Recipe with succulent pork tenderloin, onions, carrots, red bell pepper, shredded cabbage, and ramen noodles in a savory sauce with a hint of ginger and a touch of sweetness.
Prep Time: 25minutes 
Cook Time: 20minutes 
Servings:  servings
Calories: 286kcal


  • Pork Marinade
  •  cup reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 ¼ -1 ½ lbs pork tenderloin sliced thin
  • Lo Mein Sauce
  • ¼ cup low-sodium soy sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoons granulated sugar
  • 1 tablespoon Chinese cooking wine
  • 2 cloves minced garlic
  • 1 tablespoon grated ginger or ginger paste
  • 1 tablespoon cornstarch

Pork lo Mein

    • 2 tablespoons vegetable oil
    • 8 ounces Chinese Noodles or lo mein noodles
    • 1 medium onion diced
    • 2 medium carrots peeled and cut into matchsticks
    • 1 red bell pepper sliced into thin strips
    • I ½ cups shredded green cabbage or napa cabbage
    • 4 green onions sliced thin


  • In a medium bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Add the sliced pork and marinate for 30-40 minutes, stirring several times.
  • In a small bowl, whisk together the soy sauce, sesame oil, granulated sugar, Chinese cooking wine, minced garlic, ginger, and cornstarch. Set the sauce aside for a few minutes.
  • Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Using tongs, remove the pork, gently shaking off the excess marinade. Add the pork in a single layer cooking each side until browned. Work in batches moving the cooked pieces to a bowl or plate.
  • Heat the remaining vegetable oil in the same large skillet over medium-high heat. Add the onion, carrots, bell pepper, and cabbage, cooking until crisp-tender, approximately 6 minutes.  Remove the vegetables to a plate and cover to keep warm. Reduce the heat to medium.
  • Whisk the sauce and add it to the skillet. Cook until thickened, whisking frequently.
  • Add the cooked pork, veggies, and noodles to the skillet tossing to coat. Sprinkle with green onions.  For best results, serve promptly.


    • Slice the pork tenderloin thinly against the grain. With good tenderloin and a sharp knife, this is very easy to do. If the silverskin is still on the pork tenderloin, remove it.
    • I like to double the sauce ingredients. My family likes everything saucy. I don’t write it up that way because then readers object to the amount of sodium. You can always add water to the sauce ingredients creating more sauce without the sodium.
    • Cook the vegetables just until crisp-tender, which means cook the veggies just until tender with a little bit of snap. The vegetables should still have plenty of vibrant colors.
    • You can use lo mein noodles, ramen noodles, or Oriental-style thin noodles.
    • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power until warm.
  • To freeze, first, cool completely. Then store in an airtight container or freezer bag and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.


Calories: 286kcal | Carbohydrates: 33g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 1477mg | Potassium: 483mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6148IU | Vitamin C: 45mg | Calcium: 43mg | Iron: 2mg


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