Pasta Pork Medley

• 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 pork tenderloins (3/4 pound each)
• 5 quarts water
• 1 package (7 ounces) uncooked spaghetti
• 1 pound fresh snow peas
• 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 425u0b0 for 30-35 minutes or until a thermometer reads 160u0b0. 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
5. , 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.

soy sauce, rice vinegar, garlic, fresh gingerroot, pork, water, spaghetti, snow peas, chicken broth, peanut butter, rice vinegar, sesame oil, fresh gingerroot, garlic, soy sauce, red pepper, grape, green onions

Taken from www.tasteofhome.com/recipes/pasta-pork-medley/ (may not work)