Pasta Pork Medley Recipe
Pasta Pork Medley Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
Recommended: Our Best Fall Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + marinating Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + marinating Bake: 30 min.

Ingredients

  • 3 tablespoons reduced-sodium soy sauce
  • 4 teaspoons rice wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon Chinese five-spice powder
  • 2 pork tenderloins (3/4 pound each)
  • 5 quarts water
  • 1 package (7 ounces) 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 to 1/2 teaspoon crushed red pepper flakes
  • 1 pint grape or cherry tomatoes
  • 1/4 cup sliced green onions

Directions

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.
Drain and discard marinade. Place pork on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a meat thermometer reads 160°. Cover with foil; let stand for 10 minutes before cutting into thin slices.
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.
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. Yield: 6 servings.
Originally published as Pasta Pork Medley in Light & Tasty August/September 2004, p49

Nutritional Facts

1-1/3 cups: 420 calories, 11g fat (3g saturated fat), 67mg cholesterol, 421mg sodium, 40g carbohydrate (0 sugars, 5g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable.

  • 3 tablespoons reduced-sodium soy sauce
  • 4 teaspoons rice wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon Chinese five-spice powder
  • 2 pork tenderloins (3/4 pound each)
  • 5 quarts water
  • 1 package (7 ounces) 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 to 1/2 teaspoon crushed red pepper flakes
  • 1 pint grape or cherry tomatoes
  • 1/4 cup sliced green onions
  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 cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a meat thermometer reads 160°. 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. Yield: 6 servings.
Originally published as Pasta Pork Medley in Light & Tasty August/September 2004, p49

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