I would make this again because it was so quick and tasty. I also needed more water in my sauce, but a little sauce went a long way. I will try it with soba noodles or rice next time.
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)
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Amount per serving
- Calories: 398
- Fat: 12.7g
- Saturated fat: 1.9g
- Monounsaturated fat: 7.2g
- Polyunsaturated fat: 2.3g
- Protein: 22.7g
- Carbohydrate: 49.3g
- Fiber: 3.7g
- Cholesterol: 34mg
- Iron: 3.7mg
- Sodium: 763mg
- Calcium: 83mg
- 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
- 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
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