1 1/2 lb pork tenderloin
3 tbs reduced sodium soy sauce
3 tbs oyster sauce
3 tbs oyster sauce (I substituted hoisin sauce, which I prefer)
3 tbs sherry
3 tsp grated fresh ginger
1 large carrot, cut into 2 inch matchsticks
8 oz mushrooms, sliced
1/2 cup fat free chicken stock
2 tsp cornstarch dissolved in 1 tbs cold water
1/2 small head Napa cabbage (I substituted one bunch of bok choy), cut into 1 inch pieces
5 oz dried soba noodles
2 tsp toasted sesame oil
Combine the soy sauce, hoisin sauce, sherry, and ginger in a large zip lock bag; add the pork loin and refrigerate for at least 1 hour.
Remove the pork from the bag, saving the marinade in the refrigerator. Place the pork tenderloin in the slow cooker, then add the carrot, mushrooms, and chicken broth. Cover and cook on low for 3-4 hours.
Remove the pork and let cool for 5 minutes before slicing into 2 inch long strips. Whisk the cornstarch in the water and add to the slow cooker along with the reserved marinade, the bok choy, and the slice pork. Cover and cook an additional 30 minutes, until sauce starts to thicken and cabbage wilts slightly.
Cook soba noodles according to package instructions; drain and toss with sesame oil. Add noodles to pork mixture, toss, and serve.
At 324 calories per serving (31 g protein, 34 g carb, 2 g fiber, 6 g fat, 482 mg sodium), this was a hearty serving of a tasty, simple meal. I must be completely honest, however, and say that it was a good dish, not a great dish. I much prefer the simple lo mein recipe I've used in the past (click here). But if you are looking for a slow cooker version and easy weeknight meal, you might want to give this a try.