Tangy Roasted Pork with Duck Sauce

Ingredients

• 2 teaspoons ginger fresh grated
• 2 teaspoons garlic powder 
• 0.3 cup soya sauce reduced-sodium
• 0.5 cup mango chutney 
• 2 tablespoons blackstrap molasses 
• 2 teaspoons ground mustard hot
• 8 ounces somen noodles cooked
• 2 teaspoons vegetable oil; peanut oil preferred 
• 1.5 cups plum preserves 
• 2  pork tenderloins 
• 4 servings salt and pepper black freshly ground
• 2 tablespoons scallions chopped
• 2 tablespoons sugar 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• kitchen thermometer

Directions

1. Preheat oven to 400 degrees F.
2. Coat a large roasting pan with cooking spray.
3. Season pork all over with salt and black pepper and place in prepared pan. In a small bowl, whisk together soy sauce, molasses, hot mustard, and garlic powder.
4. Brush soy sauce mixture all over pork. Roast for 30 minutes, or until an instant-read thermometer registers at least 160 degrees F.
5. Remove from oven and let pork rest for 10 minutes.
6. Cut crosswise into 1/4-inch thick slices.;
7. While the pork is roasting, in a small saucepan, combine plum preserves, chutney, vinegar, sugar, and ginger. Set pan over medium heat and bring to a simmer for about 10 to 15 minutes.
8. Remove from heat.
9. Toss somen noodles with scallions and peanut oil.
10. Remove pork from the oven.
11. Serve 2/3 of the pork with all of the plum sauce and somen noodles. Reserve remaining pork, about 12 to 16 thin slices, for paninis.