1-pound pork tenderloin, cut into 1-inch medallions
4 cloves garlic, minced
3 tablespoons vegetable oil, divided
Two 6-ounce containers shiitake mushrooms, stalks discarded, sliced
1 large yellow onion, sliced
6 cups (1 1/2 quarts) low-sodium chicken broth
2 tablespoons grated fresh ginger
6.2 ounces soba noodles (two-thirds of a 9.3-ounce package)
3 scallions, sliced
Salt and ground black pepper
In a zip-close plastic bag, combine the pork medallions, garlic and 1 tablespoon of the vegetable oil. Shake to coat evenly, then refrigerate for at least 2 hours and up to overnight.
When ready to cook, in a large saucepan over medium-high, heat the remaining 2 tablespoons of vegetable oil. Add the mushrooms and onion and cook until lightly browned, stirring frequently, about 10 minutes. Add the pork and garlic from the bag, along with the chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes.
Use a slotted spoon to transfer the pork to a plate. Using 2 forks, shred the pork pieces, then return the meat to the pot. Add the ginger and bring to a boil. Add the noodles and cook until tender, about 4 minutes. Stir in the scallions and adjust the seasoning with salt and pepper.
Per serving: 230 calories; 60 calories from fat (26 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 35 mg cholesterol; 26 g carbohydrate; 2 g fiber; 3 g sugar; 18 g protein; 260 mg sodium.
