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Applewood Smoked Bacon Loin Filet with Rice Noodles

alarm
Total Time:
45 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

When last-minute guests stop over, serve this deliciously different applewood smoked bacon loin filet with rice noodles recipe that comes to View More expand_more

When last-minute guests stop over, serve this deliciously different applewood smoked bacon loin filet with rice noodles recipe that comes together in no time. The magic in this dish is the perfect balance of your favorite tastes—sweet, smoky, salty, sour, and hot—what more could you ask for?

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Applewood Smoked Bacon Loin Filet with Rice Noodles
alarm
Total Time:
45 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageApplewood Smoked Bacon Loin Filet
23 Ounce
Farmer John Applewood Smoked Bacon Pork Loin
23 Ounce
Chili Oil, for Drizzle
2 Tablespoons
Black Vinegar
2 Tablespoons
½ Cup
Soy Sauce
½ Cup
4 Tablespoons
Sambal Chili Sauce
4 Tablespoons
1 Tablespoon
Brown Sugar
1 Tablespoon
4 Sprigs
Scallions, Sliced Thinly
4 Sprigs
1 Bunch
Radish, cut in thinly rounds
1 Bunch
½ Cup
Peanuts
½ Cup
½ Bunch
Mint, Stems Removed
½ Bunch
1 Bunch
Thai Basil, Stems Removed
1 Bunch
1
Boston Lettuce or Baby Romaine, Torn into Pieces
1
2-4
Limes, Cut into Wedges
2-4
16 Ounces
Rice Noodles, Preferably Fresh or Steamed Rice
16 Ounces

Directions


  1. Preheat the oven to 425°F. Bake pork loin for 25-30 minutes until tender. Drizzle the pork loin with chili oil halfway through cooking.

  2. Combine black vinegar, soy sauce, sambal chili sauce, and brown sugar until sugar is dissolved. Set aside.

  3. When the pork loin is done, slice the pork about ¼-inch thick, drizzle with chili soy sauce.

  4. Arrange rice noodles or rice on a large platter and top with lettuce along with the mint, basil, radishes, and peanuts. Top with sliced pork and remaining herbs, radishes, and peanuts. Spoon the juices from the bottom of the baking dish over everything and serve with the lime.

  5. Tip - If you’re using dried vermicelli noodles: Prepare a deep bowl filled with room temperature water. Add the vermicelli to the water and soak for 3 minutes until it becomes opaque. As they soak, you can use your hands to pick the noodles apart to loosen them. Strain the noodles. You will notice that they don't stick to each other.

  6. You can use the vermicelli noodles within a few hours of rehydrating them in salads by simply adding them to your bowl.

Ingredients


23 Ounce
Farmer John Applewood Smoked Bacon Pork Loin
23 Ounce
Chili Oil, for Drizzle
2 Tablespoons
Black Vinegar
2 Tablespoons
½ Cup
Soy Sauce
½ Cup
4 Tablespoons
Sambal Chili Sauce
4 Tablespoons
1 Tablespoon
Brown Sugar
1 Tablespoon
4 Sprigs
Scallions, Sliced Thinly
4 Sprigs
1 Bunch
Radish, cut in thinly rounds
1 Bunch
½ Cup
Peanuts
½ Cup
½ Bunch
Mint, Stems Removed
½ Bunch
1 Bunch
Thai Basil, Stems Removed
1 Bunch
1
Boston Lettuce or Baby Romaine, Torn into Pieces
1
2-4
Limes, Cut into Wedges
2-4
16 Ounces
Rice Noodles, Preferably Fresh or Steamed Rice
16 Ounces

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