Prep Time
40 Mins
Yield
4 servings (serving size: about 1 1/2 cups)

Serve this delicious Thai-inspired pork dish over noodles or, if you prefer, rice.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 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.

Step 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

Ratings & Reviews

stellacorona

buenacena
August 05, 2015
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 !!!  

brognes's Review

Faintgirl83
December 30, 2014
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.

kharney's Review

janemoranwhite
March 02, 2014
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.

Irishqueen10's Review

kcnkate
December 23, 2013
N/A

LauraD318's Review

lwright
December 15, 2013
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.

Omimiof6's Review

robincope
November 27, 2013
N/A

no1sales11's Review

Maricela
May 15, 2013
N/A

nelliepot's Review

Irishqueen10
May 01, 2013
Excellent! Fresh lime juice squeezed on top makes the dish much better. I also replace the pork with chicken sometimes, and it comes out just as well.

lichaallen's Review

TheKitchenWitch
December 09, 2012
Made this with whole wheat spaghetti noodles and chunky peanut butter. I've also tried this with chicken and I used extra pasta water to dilute the sauce this works really well!

buenacena's Review

LauraD318
July 30, 2012
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.