Pork With Almond Sauce

15m
Prep Time
30m
Cook Time
45m
Ready In


"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."

Original is 4 servings

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.

1 Reviews

Maito

Subbed a couple things, but this came out super. I used ground pork and Chinese sesame paste (thought it was Chinese almond paste/butter that I had in the frig until I looked at it). I bet some crunchy vegs would go great with this, like cucumbers, bean sprouts or carrot sticks.

5.0

review by:
(27 Aug 2015)

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