Thursday, May 19, 2005

Noodles with Roast Pork and Almond Sauce

Noodles with Roast Pork and Almond Sauce (Adapted from CL)

1 teaspoon canola oil
8 ounces (1/2 pound) trimmed pork tenderloin
salt and fresh ground black pepper
1/4 cup almond butter
2 1/2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
1 1/2 teaspoons chili garlic sauce
3/4 cup thinly sliced green onions
1/3 cup finely chopped fresh mint

Preheat oven to 425 degrees.

Add oil to a medium, oven-safe skillet. Season pork with salt and fresh ground black pepper - place pork into the skillet and set in the oven. Bake for 9 minutes, then carefully turn pork over. Continue baking until a thermometer registers 145 to 150 degrees, about 7 to 10 minutes. Remove pork from the oven and place on a cutting board - let rest 10 minutes. When you can handle the pork, shred into bite-sized pieces.

Meanwhile, bring a large pot of boiling, salted water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup of the pasta water, then drain pasta.

In a medium bowl, whisk together almond butter, 2 tablespoons pasta water, soy sauce, vinegar, ginger and chili garlic sauce - season with salt, if needed. If you find the sauce too thick for you, add enough of the remaining pasta water to thin. Divide warm pasta evenly between serving plates and top each a portion of the sauce, pork, onions and mint.

Makes 4 servings.

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