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


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


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


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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