Pasta Pork Medley Recipe

Pasta Pork Medley Recipe

  • 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
  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 145 degrees F (63 degrees C). 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.
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