Ingredients
1 1/2
cups uncooked rotini pasta (4 ounces)
1
tablespoon vegetable oil
1
pound pork tenderloin, cut into 1/2-inch slices
1
medium onion, chopped (1/2 cup)
1
tablespoon finely chopped gingerroot
1
clove garlic, finely chopped
1/3
cup creamy peanut butter
1/4
cup chili sauce
1
teaspoon sesame oil
1/4
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1
cup water
1/2
cup sliced green onions (5 medium)
4
roma (plum) tomatoes, chopped (1 1/2 cups)
Preparation
Cook and drain pasta as directed on package. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook pork, onion, gingerroot and garlic in oil, stirring occasionally, until pork is no longer pink; reduce heat to low.
Stir in peanut butter, chili sauce, sesame oil, salt and red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted. Heat to boiling; reduce heat to low. Simmer uncovered about 5 minutes, stirring frequently, until sauce is slightly thickened. Add pasta, green onions and tomatoes; toss until well coated.
