serves 8 ( 8 points +)
- ½ tsp. canola oil
- 1 lb. pork tenderloin
- salt and pepper to taste
- 16 oz. uncooked fettuccini noodles
- ¼ c. almond butter
- 5 T. low-sodium soy sauce
- 4T. rice vinegar
- 2 T. minced fresh peeled ginger
- 1 T. chili garlic sauce
- 1c. thinly sliced green onions
Preheat oven to 425. Drizzle oven proof skillet with nonstick spray. Sprinkle pork with salt and pepper. Bake for 10 minutes, turn and bake an additional 10 minutes or until juices run clear. Place pork on a cutting board and let stand for 10 minutes. Shred with 2 forks.
Meanwhile, boil noodles; drain, reserving 2 T. pasta water.
Combine almond butter, 2 T. pasta water, soy sauce, vinegar, ginger and chili garlic sauce. Place pasta in a large bowl. Top with sauce and toss to coat. Sprinkle with green onions.
adapted from Cooking Light