Noodles with Roast Pork and Almond Sauce

Ingredients

• 0.3 cup almond butter 
• 0.3 teaspoon pepper black
• 0.5 teaspoon canola oil 
• 1.5 teaspoons sriracha 
• 8 ounces fettuccine barilla uncooked
• 1 tablespoon ginger fresh minced peeled
• 0.3 cup mint leaves fresh finely chopped
• 1 cup green onions thinly sliced
• 0.5 pound pork tenderloin trimmed
• 2.5 tablespoons soya sauce low-sodium
• 2 tablespoons rice vinegar 
• 0.5 teaspoon salt divided

Equipment

• bowl
• frying pan
• oven
• kitchen thermometer
• colander
• cutting board

Directions

1. Preheat oven to 42
2. Drizzle oil in an ovenproof skillet.
3. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan.
4. Bake at 425 for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 15
5. Place pork on a cutting board; let stand 10 minutes. Shred pork into small pieces.
6. Cook pasta according to package directions, omitting salt and fat.
7. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water; keep pasta warm.
8. 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.
9. Wine note: With a hint of candied nut to complement the almond flavor in this recipe, Hardys Stamp of Australia Chardonnay 2008 ($
10. 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 ($1
11. --Jeffery Lindenmuth