This has to be the easiest dish yet. I served this dish along with a nice salad to my inlaws and they loved it!!!!
This is really good! For whatever reason, my pork loin wanted to shred when I was slicing it. So, I just shredded the whole thing & added it back to the sauce while the pasta was cooking. Nice, easy weeknight dinner!!
My family gave this 4 stars. They said the pork loin had really good flavor. It was so tender that you couldn't really slice, it just fell apart when you tried. They only down fall was the juices of the pork loin made the sauce super thin while it was cooking. Tried to serve over pasta and the sauce just ran through it like water. If I had tomato paste on hand I would have added it to try and thicken it up.
Had a 3 pound boneless pork loin, and so glad to find this tasty recipe. Used my own red pepper/tomato sauce, and red and green peppers from the garden. Put it together in about 10 minutes -- hampered only by the sequence listed for ingredients. It is SO much more helpful to have them listed in order of use, to avoid missing anything. The sauce was too thin for pasta -- did nicely over mashed potatoes -- and I will thicken the leftovers for the next meal. Thanks for posting, Denise.
This was really good. I used homemade sauce because I had some. I also added gnocchi at the end as someone else recommended. Thanks for an easy and tasty recipe.
Wonderful! The only thing I would do differently is add a little sugar to enhance the sweetness - otherwise it's wonderful! Makes GREAT sandwiches and goes a long way! I'm about to make it again for a pot-luck at the church and will mix it with penne and add parmesean before serving - sure to be a hit! BTW, have yet to thaw my meat before cooking, and it works fine - cook on low for about 8hrs or so.
I could only get a bone-in roast the day I was shopping, which complicated matters a little, but the recipe was still a success. The roast was almost 4 lbs, and I cooked it on High for about 6 hours. I used all the ingredients called for except the fennel seed, even though I was a little worried that it would be too garlicky or vinegary. However, the flavor and tenderness turned out great. I had to strain the sauce and pick through the meat to get out any little bone fragments, but that was my own fault. I will definitely make it again, but when I can use a boneless roast. I may also sprinkle in a little Minute tapioca to make the sauce a little thicker. I love the fact that it doesn't count on a bunch of salty ingredients for flavor--you could even use No Salt Added spaghetti sauce to keep it really low sodium.
I thought I was going to completely ruin this...I had everything ready to go in the crockpot, and then discovered the spaghetti sauce jar had broken in the grocery bag, so I couldn't use it. The only thing comparable in my cupboard was tomato paste, which I diluted with some broth and poured over the pork--not the ideal option, but it worked. The seasoning in this is quite delicious, so even without the sauce it went over very well. I can't wait to try it again with actual spaghetti sauce. I'm guessing it will be divine!
I also shredded and chunked the meat up. I tossed it with some zucchini strips sauteed in my Garlic Compound Butter and some rottini pasta. I enjoyed it for several days after as well.