Pork Tournedos over Noodles with Black Bean and Garlic Sauce

This is a fusion dish combining classic Mediterranean herbs for the pork with Asian black bean flavors for the veggies along with a hint of vanilla. Whoa.
Black Bean Sauce:
1/2 tsp chili paste with garlic
1 Tbsp black bean paste
1 Tbsp sherry
1 Tbsp rice vinegar
1 tsp sugar
1 tsp sesame sauce
1 tsp vanilla

2 pork tenderloins, cut into 1 1/2-inch disks to make tournedos
1 tsp thyme leaves
2 Tbsp butter plus 1 Tbsp olive or canola oil
1 leek, cleaned and finely diced
1/2 cup grated or julienned carrot
1 1/2 cup broccoli, cut into 1/2-inch pieces
1 1/2 cup cauliflower, cut into 1/2-inch pieces
2 cloves garlic, thinly sliced
1/2-inch pieces fresh ginger, minced

12 oz. dried Chinese Yu Mein noodles

Get your 'mis en place' ready by preparing all your ingredients up front. Whisk the sauce ingredients together in a small bowl. Toss the pork tournedos with a good amount of salt and pepper, and the thyme. Set aside. In a large skillet, melt the butter in the oil and sauté the leek and carrot for five minutes over medium heat. Meanwhile, bring 2 quarts of salted water to a boil for the noodles.

Add the broccoli, cauliflower, garlic and ginger to the leeks and cook another five minutes, but no longer than to make them just crisp-tender. Remove very crisp veggies to a bowl.

In the same pan, heat a bit of canola oil over medium high heat until shimmering. Place the pork discs into the pan, one flat side down. Brown for 3 minutes. Meanwhile, cook the noodles in the water. Turn the pork over and cook another 3 minutes, or until the pork is just cooked medium-rare.

Set pork aside on a plate and cover to keep warm. Return the veggies to the skillet and toss in the black bean sauce. Stir to heat through. Drain the pasta and divide between plates. Distribute a ring of veggies around each pile of noodles, and place two to three pork tournedos on top of the noodles. Sprinkle sesame seeds on top.