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.
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.
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
i love dishes like this! used udon noodles, added the red pepper, some peas and extra chili sauce. my almond butter was iffy, so i used tahini which was good. my grocery didn't have mint so i went without. did my pork in a mini crock pot. i mixed the noodles in with meat, and my husband called it "mushy", but i'm still giving it a 5 !!!
I made this exactly as the recipe was written and it was delicious!!!!! I might leave the tenderloin in the oven a little longer next time because the pinkness made me nervous. But it's been a day so I think I'm going to survive.
This is the first awful recipe I have made from this site. I was so excited to make this and followed the recipe exactly. I could not believe how gross it was. This recipe is going in the trash can and I've promised my family I will never make it again.
The sauce was too thick, too sweet, and stuck to the roof of my mouth. The dish needed a lighter, saucier sauce to blend the meat and pasta ingredients and help them work together. I will not make again.
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