Ingredients
1 cup salsa
1/4 c vegetable juice cocktail
1/4 c chunky peanut butter
3 tbs orange juice
1 tsp soy sauce
1/2 tsp minced ginger root
2 tbsp oil
1 lb pork tenderloin
1 cup julienne carrot sticks
8 medium mushrooms
1/3 c chopped cilantro
1/2 lb fettucine noodles
1/4 c peanuts
Preparation
In small saucepan, combine salsa, vegetable juice, peanut butter, honey, orange juice, soy sauce and ginger root. Simmer over low heat until hot, stirring often. Heat oil in large frying pan over medium heat. Cook port slices on both sides for about 5 min. Remove from pan. Add in carrots and mushrooms and cook about 3 minutes. Return pork to pan with cilantro, heat through. Cook fettucine, drain and place in large bowl, add pork and sauce, toss and add peanuts as a topping.
