Noodles with Roast Pork and Almond Sauce

Photo: Kana Okada; Styling: Sara Quessenberry
Serve this delicious Thai-inspired pork dish over noodles or, if you prefer, rice.

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Recipe Time

Prep: 40 Minutes

Nutritional Information

Calories 398
Fat 12.7 g
Satfat 1.9 g
Monofat 7.2 g
Polyfat 2.3 g
Protein 22.7 g
Carbohydrate 49.3 g
Fiber 3.7 g
Cholesterol 34 mg
Iron 3.7 mg
Sodium 763 mg
Calcium 83 mg

Ingredients

1/2 teaspoon canola oil
1/2 pound pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
8 ounces uncooked fettuccine
1/4 cup almond butter
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons chili garlic sauce
1 cup thinly sliced green onions
1/3 cup finely chopped fresh mint

Preparation

1. Preheat oven to 425°.

2. Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan. Bake at 425° for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 155°. Place pork on a cutting board; let stand 10 minutes. Shred pork into small pieces.

3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water; keep pasta warm.

4. Combine almond butter, 2 tablespoons pasta water, remaining salt, soy sauce, vinegar, ginger, and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork, onions, and mint.

Wine note: With a hint of candied nut to complement the almond flavor in this recipe, Hardys Stamp of Australia Chardonnay 2008 ($7) makes a great value pairing. Clean citrus and baking spice notes highlight the dish's pepper and ginger flavors. For the best value, grab the 3-liter box ($19) --Jeffery Lindenmuth

Note:

Maureen Callahan,

October 2009