Step 1

Pat your pork tenderloins dry with a paper towel. Then rub them all over with the cooking oil of your choice. I used a high smoke point olive oil. Season the tenderloins on all sides with Montreal steak seasoning and the Worcestershire powder, if you are using it.

Step 2

Shake the soy sauce and Worcestershire sauce (if not using the powder) all over the tenderloins. Cover the tenderloins and refrigerate 4 hours or up to overnight.

Step 3

When you are ready to cook, remove the pork from the fridge about 30 minutes before cooking and let the pork sit out on a plate for this time. This helps ensure a great crust on the tenderloins, making it more juicy.

Step 4

Heat some oil in a deep sided skillet, and add your pork tenderloins one at a time to the high heated pan. Let the tenderloins sear off for about 5 to 7 minutes on each side. Make sure to turn them to get all sides since this meat is rounded. When I make these I have to cook four sides.

Step 5

After the tenderloins are seared off, reduce the heat, add 1/4 cup of water and cover the pan with a lid. Cook on low until the internal temperature of the tenderloins is 125 degrees. *every tenderloin is going to cook differently, larger ones take longer, smaller ones take less time. **it is highly encouraged to use a meat thermometer

Step 6

When the pork is done, remove it from the pan and let it rest on a plate with foil covering it.

Step 7

Open your packages of ramen and add the uncooked noodles to the same skillet you cooked the pork in.

Step 8

Add the butter and the water and bring to a boil. Simmer 5 to 7 minutes, tossing the noodles as it cooks. I cover for a couple of the minutes.

Step 9

Then add only ONE of the ramen seasoning packets and let this simmer for a couple of minutes. All the liquid should mostly be absorbed into the noodles. Toss with some of the green onions.

Step 10

Slice the pork into thin slices and toss with the ramen.

Step 11

When serving, top with more green onions and soemtimes I top with a sprinkle of everything but the bagel seasoning.