Cooking

1. Season all sides of the pork tenderloin with salt, black pepper, garlic powder, onion powder and smoked paprika.

2. Preheat the oven to 400 degrees Fahrenheit. Heat 1 tbsp. oil in a medium pot on medium heat. Saute the onion, scallions, ginger paste, and red pepper flakes until fragrant (approx. 1 minute), then add the broth and 2 tbsp. soy sauce. Bring to a boil.

3. Once the broth comes to a boil, reduce the heat to medium low and simmer for 10 minutes.

4. In a large oven-safe skillet with 2 tbsp. of cooking oil on medium to medium-high heat, sear the tenderloins for about 1-2 minutes on all sides, about 6 minutes total. Drizzle soy sauce over the tenderloins as they sear.

5. Place the tenderloins in the preheated oven to finish cooking for about 15 minutes until they reach an internal temperature of 145–160 degrees Fahrenheit. Remove from the oven to rest for 3 minutes.

6. Once the broth has simmered for 10 minutes, add the carrot and mushrooms. Simmer for another 5 minutes. Season with salt and pepper to taste.

7. In a small pot, boil the eggs for 6 minutes.

8. Once the tenderloins have rested, slice for serving.

9. For plating, ladle some hot broth over a serving of the zucchini noodles, then top with slices of pork and half of a boiled egg. Garnish with scallions.