Target: 6 × 4 inches · landscape

Ponzu Soba with Roasted Pork

60 min · 4 servings

Ingredients

□ 1 1/2 lb pork tenderloin, silver skin removed

□ 1 tbsp neutral oil

□ 1 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

□ 1/2 tsp ground coriander

□ 12 oz dried soba noodles

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□ 1 tbsp finely grated fresh ginger

□ 2 tsp toasted sesame oil

□ 4 scallions, thinly sliced

□ 1 medium English cucumber, cut into thin matchsticks

□ 1 medium carrot, peeled into ribbons

□ 6 oz sugar snap peas, thinly sliced on the diagonal

□ 1/2 cup fresh cilantro leaves

□ 1 tbsp toasted sesame seeds

1. Heat oven to 425 F. Season pork with oil, salt, pepper, and coriander; roast until its center reaches 145 F.

2. Rest pork 10 minutes, then slice. Boil soba until springy, drain, and rinse briefly cool.

3. Cut cucumber, carrot, snap peas, and scallions. Whisk ponzu with ginger and sesame oil, or make the soy-citrus substitute.

4. Dress soba lightly, fold in herbs, and serve with crisp vegetables, pork, scallions, cilantro, and sesame.

Cook’s note: Choose either ponzu or its soy-citrus-vinegar substitute for one balanced dressing.