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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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After having peanut sauce in an Asian restaurant, I fell in love with the flavor and began experimenting. I came up with my own lower-fat version, says Lynne Van Wagenen, Salt Lake City, Utah. We eat this pasta dish often. Ingredients:
3 tablespoons reduced-sodium soy sauce |
4 teaspoons rice vinegar |
1 garlic clove, minced |
1 teaspoon minced fresh gingerroot |
1/2 teaspoon chinese five-spice powder |
2 pork tenderloins (3/4 pound each) |
5 quarts water |
1 package (7 ounces) uncooked spaghetti |
1 pound fresh snow peas |
peanut sauce: |
3/4 cup reduced-sodium chicken broth |
1/3 cup reduced-fat peanut butter |
2 tablespoons rice vinegar |
2 tablespoons sesame oil |
2 teaspoons minced fresh gingerroot |
2 garlic cloves, minced |
1-1/2 teaspoons reduced-sodium soy sauce |
1/4 to 1/2 teaspoon crushed red pepper flakes |
1 pint grape or cherry tomatoes |
1/4 cup sliced green onions |
Directions:
1. In a small bowl, combine the first five ingredients. Place pork in a large resealable plastic bag; add the marinade. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard marinade. Place pork on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a meat thermometer reads 160°. Cover with foil; let stand for 10 minutes before cutting into thin slices.
3. Place 5 qts. water in a soup kettle; bring to a boil. Add pasta; cook, uncovered, in boiling water for 10 minutes. Add snow peas; cook 1-2 minutes longer or until pasta and peas are tender; drain.
4. In a large nonstick skillet, whisk the broth, peanut butter, vinegar, oil, ginger, garlic, soy sauce and pepper flakes until blended. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Add the pasta mixture and tomatoes; heat through. Arrange sliced pork over pasta mixture. Sprinkle with onions. Serve immediately. Yield: 6 servings.
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