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Pasta Pork Medley

By: Lynne Van Wagenen  
"'After having peanut sauce in an Asian restaurant, I fell in love with the flavor and began experimenting. I came up with my own lower-fat version,' says Lynne Van Wagenen, Salt Lake City, Utah. 'We eat this pasta dish often.'"

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (2)

Rate/Review | 39 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 3 tablespoons reduced-sodium soy sauce
  • 4 teaspoons rice vinegar
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon Chinese five-spice powder
  • 2 (3/4 pound) pork tenderloins
  • 5 quarts water
  • 1 (7 ounce) package uncooked spaghetti
  • 1 pound fresh snow peas
  • PEANUT SAUCE:
  • 3/4 cup reduced-sodium chicken broth
  • 1/3 cup reduced fat peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons reduced-sodium soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pint grape or cherry tomatoes
  • 1/4 cup sliced green onions

Directions

  1. In a small bowl, combine the first five ingredients. Place pork in a large resealable plastic bag; add the marinade. Seal bag and turn to coat; refrigerate overnight.
  2. Drain and discard marinade. Place pork on a rack coated with nonstick cooking spray in a shallow roasting pan. Bake, uncovered, at 425 degrees F for 30-35 minutes or until a meat thermometer reads 160 degrees F. Cover with foil; let stand for 10 minutes before cutting into thin slices.
  3. Place 5 qts. water in a soup kettle; bring to a boil. Add pasta; cook, uncovered, in boiling water for 10 minutes. Add snow peas; cook 1-2 minutes longer or until pasta and peas are tender; drain.
  4. In a large nonstick skillet, whisk the broth, peanut butter, vinegar, oil, ginger, soy sauce and pepper flakes until blended. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Add the pasta mixture and tomatoes; heat through. Arrange sliced pork over pasta mixture. Sprinkle with onions. Serve immediately.

Footnotes

  • Nutritional Analysis: One serving (1-1/3 cups) equals 420 calories, 11 g fat (3 g saturated fat), 67 mg cholesterol, 421 mg sodium, 40 g carbohydrate, 5 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2007 by glamgirrl 
This turned out REALLY well! Very tasty! I added a bit more broth to thin the sauce, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2009 by Wendy 
I didn't make this as written only because I didn't have time to measure the ingredients. I... MORE

 
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