Pork With Almond Sauce
Recipe: #11066
November 08, 2013
Categories: Almond, Asian, Christmas, Fathers Day Mothers Day, Sunday Dinner, Oven Roast, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, more
"Serve over your favorite noodles or rice. This uses a small pork tenderloin, which roasts quickly. The original recipe said to shred the meat, but I found that since it is not cooked slowly, the meat doesn't shred as easily as, say, pork shoulder. So I just cut it into bite-size pieces. If you can't find almond butter, chunky peanut butter is a good substitute. Sauce is not cooked."
Ingredients
Nutritional
- Serving Size: 1 (169.1 g)
- Calories 299.9
- Total Fat - 20.9 g
- Saturated Fat - 2.4 g
- Cholesterol - 27.6 mg
- Sodium - 1954.6 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 3.8 g
- Sugars - 4.8 g
- Protein - 18.5 g
- Calcium - 148.8 mg
- Iron - 2 mg
- Vitamin C - 4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 425°F.
Step 2
Drizzle oil in an ovenproof skillet. Sprinkle pork with 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°F. Place pork on a cutting board; let stand 10 minutes. Cut pork into bite-sized pieces.
Step 3
Combine almond butter, water, soy sauce, vinegar, ginger and chili garlic sauce.
Step 4
Place your favorite cooked hot noodles (or rice) in 4 bowls; top evenly with sauce, pork, onions, and mint.
Tips
No special items needed.