Oven-roasted pork tenderloin cooks quickly and is delicious shredded and served over peanut noodles with honeyed oranges and fresh herbs.
- 1 tablespoon peanut oil (or other high-heat cooking oil, such as avocado or grapeseed)
- 2 pieces pork tenderloin (about 2 pounds total)
- 3/4 teaspoon grill seasoning (or 1/2 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper)
- Kosher salt, for the pasta water
- 1 pound dried fettuccine
For the sauce:
- 1 cup peanut butter
- 1/3 cup low-sodium soy sauce
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons freshly grated ginger
- 1 tablespoon chili garlic sauce
For the honeyed oranges:
- 4 large oranges
- 1 tablespoon honey
- 1/8 teaspoon ground allspice
- 4 green onions, thinly sliced (about 1/2 cup)
- 1/2 cup finely chopped fresh mint
Preheat oven to 425°. Bring a large pot of water to a boil over high heat.
For the pork: Slice each piece of pork in half crosswise, then rub with 1 tablespoon of oil. Sprinkle the pork evenly with 3/4 teaspoon grill seasoning (or 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper), then place on a rimmed baking sheet.
Transfer the baking sheet to the preheated oven for 10 minutes. Flip pork over and bake for an additional 10 minutes, or until a thermometer inserted into the center of the pork registers 155°F. Transfer the pieces of pork to a cutting board and let stand 10 minutes before shredding into small pieces with a fork.
Meanwhile, once the water comes to a rolling boil, add 1-2 tablespoons of kosher salt, then drop the fettuccine in and cook according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
For the sauce: In a medium bowl, whisk together the reserved pasta water, peanut butter, soy sauce, rice vinegar, ginger, and chili garlic sauce. Taste for seasoning and add salt if needed. Toss 1/3 cup of the sauce with the cooked pasta to coat.
For the honeyed oranges: Peel and section 4 large oranges over a medium bowl, squeezing the excess juice into the bowl. Whisk together the juice,1 tablespoon of honey, and 1/8 teaspoon ground allspice. Add the orange sections to the bowl and toss to coat.
To serve, divide pasta evenly among 4 shallow bowls or plates. Top with the remaining sauce, shredded pork, honeyed oranges (with as much of the juice as you’d like), green onions, and mint.
Adapted from Cooking Light.
- Serving Size: About 1 1/3 cups pasta topped with 1/6th of the pork, sauce, and oranges
- Calories: 839
- Sugar: 22.1 g
- Sodium: 637.3 mg
- Fat: 31.2 g
- Saturated Fat: 6.9 g
- Carbohydrates: 90 g
- Fiber: 8.9 g
- Protein: 54 g
- Cholesterol: 98.2 mg
Keywords: pork tenderloin, peanut sauce, noodle recipe