Noodles with Roast Pork and Almond Sauce

Ingredients

• 1/2  teaspoon  canola oil
• 1/2  pound  pork tenderloin, trimmed
• 1/2  teaspoon  salt, divided
• 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  minced peeled fresh ginger
• 1 1/2  teaspoons  chili garlic sauce
• 1  cup  thinly sliced green onions
• 1/3  cup  finely chopped fresh mint

Preparation

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.

Source: Cooking Light
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