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Roast Pork and Almond Sauce 
    Makes 4 servings (serving size: about 1 1/2 cups)
    Prep Time: 40 minutes
    Total Time: 40 Minutes
    Ease of Preparation: Easy

   1/2 pound pork tenderloin
   1/4 teaspoon salt
   1/4 teaspoon black pepper
   8 ounces uncooked whole grain fettuccine
   1/4 cup almond butter
   2 1/2 tablespoons low-sodium soy sauce
   2 tablespoons rice vinegar
   1 tablespoon minced peeled fresh ginger
   1 1/2 teaspoons chili garlic sauce
   1 cup thinly sliced green onions
   1/3 cup finely chopped fresh mint

1. Preheat oven to 425°.

2. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork onn a rack in a baking pan. Bake at 425° for 20 minutes until a thermometer registers 155°. Place pork on a cutting board; let stand 10 minutes. Shred pork into small pieces.

3. Cook pasta according to package directions, omitting salt and fat. Drain pasta reserving 2 tablespoons pasta water; keep pasta warm.

4. Combine almond butter, 2 tablespoons pasta water, soy sauce, vinegar, ginger, and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork, onions, and mint.

Nutritional Notes: per serving: calories 398; fat 12.7g (sat 1.9g, mono 7.2g, poly 2.3g); iron 3.7mg; cholesterol 034mg; calcium 83mg; carbohydrate 49.3g; sodium 613mg; protein 22.7g; fiber 3.7g