One of my college friends was in town for the night, and I told her I’d cook dinner after we went over to a local brewery to sample some of their goodies. I had picked up some pork tenderloin from the wholesale club last week, and this quick and delicious recipe was the one that came to mind. The sauce is creamy and a bit spicy, and the sweet and cool oranges are the perfect accompaniment. I always at least double the oranges, as they disappear very quickly!
Noodles with Roast Pork and Almond Sauce with Honey Oranges
Cooking Light October 2009
Yield 4 servings (serving size: about 1 1/2 cups)
½ teaspoon canola oil
½ pound pork tenderloin, trimmed
½ teaspoon salt, divided
¼ teaspoon black pepper
8 ounces uncooked fettuccine*
¼ cup almond butter
2 ½ tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 ½ teaspoons chili garlic sauce
1 cup thinly sliced green onions
⅓ cup finely chopped fresh mint
1. Preheat oven to 425°.
2. 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.
3. 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.
4. 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.
For the Honey Oranges:
Peel and section 4 large oranges over a bowl, reserving excess juice. Combine juice, 1 tablespoon of honey, and a dash of ground allspice; stir with a whisk. Add orange sections to honey mixture, toss to coat.
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
*Optional: use Gluten Free
Fat: 12.7g (sat 1.9g,mono 7.2g,poly 2.3g)
Big Flavors Rating: 5 Stars