Description
Oven-roasted pork tenderloin cooks quickly and is delicious shredded and served over peanut noodles with honeyed oranges and fresh herbs.
Ingredients
- 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
For serving:
- 4 green onions, thinly sliced (about 1/2 cup)
- 1/2 cup finely chopped fresh mint
Instructions
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Preheat oven to 425°. Bring a large pot of water to a boil over high heat.
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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.
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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.
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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.
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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.
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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.
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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.
Notes
Adapted from Cooking Light.
Nutrition
- 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