Noodles with Roast Pork and Almond Sauce

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. 1. Preheat oven to 425°.
2. 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. 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. 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.
5. 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