Roasted Balsamic Pork Tenderloin and Ramen Noodle Bowl | Heinen's Recipes

Name: Roasted Balsamic Pork Tenderloin and Ramen Noodle Bowl | Heinen's Recipes
Ingredients: 3 cups of packed sliced wild mushrooms: shiitake, oyster and portobello; 2 packages of Heinen’s pre-cut butternut squash; 2 packages of Heinen’s pre-shaved Brussels sprouts; 4 tablespoons of olive oil; ¼ cup of balsamic vinegar; 2 tablespoons of honey; 1 tablespoon of stone ground mustard; 2 pork tenderloins; Kosher salt; fresh cracked pepper; 1 tablespoon of sesame oil; 6 smashed garlic cloves; 2 smashed sticks of lemongrass; ½ peeled and sliced shallots; 64 ounces of chicken stock; ¼ cup of soy sauce; 1-pound package of boiled ramen noodles; 1 leftover sliced pork tenderloin; 1 cup each leftover roasted wild mushrooms, butternut squash and shaved Brussels sprouts; optional: hard-boiled eggs and sliced green onions

www.heinens.com

Save time by creating two meals using the same ingredients: Roasted Balsamic Pork Tenderloin & Vegetables and then a Roasted Pork Tenderloin Ramen Noodle Bowl with Soy Chicken Broth.

View full recipe on www.heinens.com

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Ingredients

3 cups of packed sliced wild mushrooms: shiitake, oyster and portobello
2 packages of Heinen’s pre-cut butternut squash
2 packages of Heinen’s pre-shaved Brussels sprouts
4 tablespoons of olive oil
¼ cup of balsamic vinegar
2 tablespoons of honey
1 tablespoon of stone ground mustard
2 pork tenderloins
Kosher salt
fresh cracked pepper
1 tablespoon of sesame oil
6 smashed garlic cloves
2 smashed sticks of lemongrass
½ peeled and sliced shallots
64 ounces of chicken stock
¼ cup of soy sauce
1-pound package of boiled ramen noodles
1 leftover sliced pork tenderloin
1 cup each leftover roasted wild mushrooms, butternut squash and shaved Brussels sprouts
optional: hard-boiled eggs and sliced green onions