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Fettuccine with Five-Spice Pork and Carrots

Source: Quick from Scratch - Pasta
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
Don't be tempted to cook the pork tenderloin any longer than specified, or you'll risk losing its juicy tenderness. By the time you combine it with the hot carrots and sauce and toss it with the pasta, it will be perfectly done.
1 pound pork tenderloin
Fresh-ground black pepper
Chinese five spice powder
3 tablespoons cooking oil
4 carrots, cut in half lengthwise and then crosswise into 1/4-inch slices
1 teaspoon sugar
4 scallions including green tops, chopped
4 cloves garlic, cut into thin slices
1 tablespoon chopped fresh ginger
1 jalapeno pepper, seeds and ribs removed, chopped
1 cup canned low-sodium chicken broth or homemade stock
2 tablespoons soy sauce
1/2 pound fettuccine or Chinese egg noodles
Fettuccine with Five-Spice Pork and Carrots Recipe at
Cut the pork into 1/2-inch slices and flatten them with the heel of your hand. Sprinkle the pork with 1/8 teaspoon each salt and pepper and 1/4 teaspoon five-spice powder. In a large frying pan, heat 1 tablespoon of the oil over moderate heat. Cook the pork, in two batches if necessary, until just done, about 1 minute per side. Remove the pork from the pan, let sit for 5 minutes, and then cut it into strips.

In the same pan, heat the remaining 2 tablespoons oil over moderate heat. Add the carrots and sugar and cook, stirring frequently, until starting to brown, about 3 minutes. Stir in the scallions, garlic, ginger, and jalapeno. Cook, stirring, for 2 minutes longer. Add the broth, soy sauce, 1/2 teaspoon salt, and 1/8 teaspoon five-spice powder and simmer until the sauce begins to thicken, about 4 minutes. Stir in the pork and any accumulated juice and remove the sauce from the heat.

In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain and toss with the sauce.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 458
Fat. Total: 16g
Fiber: 6g
Carbohydrates, Total: 48g
Sodium: 690mg
% Cal. from Fat: 31%
Cholesterol: 74mg
Protein: 34g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: C Reviewed: 06/27/2011
I found this dish in a Pasta cookbook that I purchased 11 years ago in the bargain bin. I let my neighbor borrow the book and I needed the recipe so I'm so glad I found it online as well! This dish is one of my family's favorites. Be sure to not overcook pork. Wonderful flavor!
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