Red Meat Allergy Friendly Classic Pork Noodle Bowls

Ingredients

4 servings

Instructions

1. 1

   Bring a large pot of water to a boil over high heat. Gently lower the eggs into the boiling water and cook for exactly 7 minutes. Transfer the eggs to a bowl of ice water and let them cool for 5 minutes, then peel and halve lengthwise. Set aside.

2. 2

   Pat the pork tenderloin dry and season all over with the salt and black pepper. Heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork and sear, turning every 2–3 minutes, until browned on all sides and an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 12–15 minutes total. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.