Noodles with roast pork and almond sauce

Recipe Information

Ingredients

• 1/2 teaspoon canola oil

• 1/2 pound pork tenderloin, trimmed

• 1/2 teaspoon salt

• 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 fresh ginger, peeled and minced

• 1 1/2 teaspoons chili garlic sauce

• 1 cup green onions, thinly sliced

• 1/3 cup fresh mint, finely chopped

Directions

• Preheat the oven to 425°F.

• Drizzle the oil in an ovenproof skillet.

• Sprinkle the pork with 1/8 teaspoon of salt and pepper; place the pork in the pan. Bake at 425°F for 10 minutes. Turn the pork over, and bake an additional 10 minutes or until a thermometer registers 155°F.

• Place the pork on a cutting board; let stand 10 minutes. Shred the pork into small pieces.

• Cook the pasta according to the package directions, omitting the salt and fat. Drain the pasta in a colander over a bowl, reserving 2 tablespoons of pasta water; keep the pasta warm.

• Combine the almond butter, reserved pasta water, remaining salt, soy sauce, vinegar, ginger, and chili garlic sauce.

• Divide the pasta evenly among 4 bowls; top evenly with sauce, pork, onions, and mint.

Nutrition (per serving)

• Calories: 398 cal

• Total fat: 13g

• Saturated fat: 2g

• Monounsaturated fat: 7g

• Polyunsaturated fat: 2g

• Cholesterol: 34mg

• Sodium: 763mg

• Carbohydrate: 49g

• Fiber: 4g

• Protein: 23g

• Calcium: 83mg

• Iron: 4mg