Ingredients
3 tablespoons reduced-sodium soy sauce4 teaspoons rice vinegar1 garlic clove, minced1 teaspoon minced fresh gingerroot1/2 teaspoon Chinese five-spice powder2 pork tenderloins (3/4 pound each)5 quarts water1 package (7 ounces) uncooked spaghetti1 pound fresh snow peasPEANUT SAUCE:3/4 cup reduced-sodium chicken broth1/3 cup reduced-fat peanut butter2 tablespoons rice vinegar2 tablespoons sesame oil2 teaspoons minced fresh gingerroot2 garlic cloves, minced1-1/2 teaspoons reduced-sodium soy sauce1/4 to 1/2 teaspoon crushed red pepper flakes1 pint grape or cherry tomatoes1/4 cup sliced green onions
Preparation
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 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, garlic, 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.
