Photo of Roast pork with noodle salad by WW

Roast pork with noodle salad

Points® value
Total Time
45 min
20 min
25 min
Sticky, sweet roast pork served with a punchy rice noodle salad.


Soy Sauce

2 tablespoon(s)

Tomato Purèe

1 tablespoon(s), level


1 tablespoon(s), level

Root Ginger

1 inch slice(s)

Pork Tenderloin, raw

500 g

Rice Noodles, dry

100 g

Sesame Seeds

1 teaspoon(s)

Rice Wine Vinegar

2 tablespoon(s)

Lime Juice, Fresh

30 ml

Sesame Oil

2 teaspoon(s)

Carrots, raw

1 medium


1 individual, extra large

Coriander, fresh

1 teaspoon(s)

Chinese 5 Spice

1 teaspoon(s), level


  1. Put the soy sauce, tomato purée, honey, ginger and five spice powder in a shallow bowl and stir to combine. Add the pork and turn to coat in the marinade, then cover with clingfilm and chill in the fridge for 1 hour.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Set a large ovenproof frying pan over a medium heat. Lift the pork from the marinade and sear on all sides, basting with the marinade as you go. Transfer to the oven and roast for 20 minutes until cooked through, basting with the juices every 5 minutes.
  3. Meanwhile, soak the noodles in hot water until soft. Drain and rinse in cold water, then set aside.
  4. In a small bowl, whisk together the vinegar, lime juice and sesame oil, then stir in the sesame seeds and coriander. Put the noodles, carrot and cucumber in a large bowl, drizzle over the dressing and toss to combine.
  5. Slice the pork and serve with the noodle salad.