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.

Yields: 4 servings (serving size: about 1 1/2 cups)
Prep time: 40 minutes


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


calories 398

fat 12.7g

satfat 1.9g

monofat 7.2g

polyfat 2.3g

protein 22.7g

carbohydrate 49.3g

fiber 3.7g

cholesterol 34mg

iron 3.7mg

sodium 763mg

calcium 83mg


Preheat oven to 425°.

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.

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.

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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