|Preparation Time||40 Minutes|
|Main Ingredient||Fettuccine; Pork Tenderloin|
|Cook Method||Baking; Boiling|
|Diet||Heart Healthy; High Protein; Low Cholesterol|
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 cup green onions, thinly sliced
1/3 cup fresh mint, finely chopped
Preheat the oven to 425ï¿½F.
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 425ï¿½F for 10 minutes. Turn the pork over, and bake an additional 10 minutes or until a thermometer registers 155ï¿½F.
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.
Calories: 398 cal
Saturated fat: 2g
Monounsaturated fat: 7g
Polyunsaturated fat: 2g