Ingredients
>
1 (14 oz) pkg whole cap portabella mushrooms (4 count)
>
1 red bell pepper, seeded
>
1 large zucchini, trimmed
>
1 medium eggplant, trimmed
>
2 tbsp olive oil
>
5 tbsp + 1/4 cup teriyaki sauce, divided
>
3/4 lb pork tenderloin
>
1 (8 oz) pkg soba noodles
>
1/4 cup chopped green onions, to garnish
>
1/4 cup chopped fresh cilantro, to garnish
>
Sesame seeds, to garnish
Steps
1
Preheat oven to 425°F. Trim stems of the mushrooms. With a spoon, scrape and discard gills from mushroom caps. Slice mushrooms. Chop the bell pepper, zucchini, and eggplant into 1-inch cubes. Add vegetables to a large parchment-lined baking sheet. Drizzle with the oil and 3 tbsp teriyaki sauce. Season with salt and pepper and toss to combine. Transfer half of veggies to a second parchment-lined baking sheet and spread in even layer.
2
Pat the pork dry with paper towels. Nestle among vegetables in center of one baking sheet. Brush 2 tbsp teriyaki sauce over pork and season with salt and pepper. Roast 25–30 min., until pork reaches internal temperature of 145°F and vegetables are tender, stirring vegetables and rotating sheets halfway through. Let pork rest 5 min.
3
Meanwhile, cook the noodles according to package directions. Drain and rinse under cold water until cool. Add to a large serving bowl along with remaining ¼ cup teriyaki sauce. Toss to evenly coat.
4
Add cooked vegetables to bowl with noodles. Toss to combine. Divide noodle salad among plates. Slice pork into pieces or strips. Garnish pork with the green onions, cilantro, and sesame seeds.
