Noodles with Roast Pork and Almond Sauce |
|
 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Serve this delicious Thai-inspired pork dish over noodles or, if you prefer, rice. 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 |
Directions:
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.
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
|
|