Recipe by Grease
This recipe makes a delicious pasta sauce (which is considerably “lighter” and more subtle than a typical marinara) while roasting the loin. The results, when combined with a little pasta and a fresh green salad, make even me look like a competent cook. By the way, if you go to the trouble of bringing out the food processor for the tomatoes, put it to work on the vegetables as well. It speeds up the recipe and smoothes out the pasta sauce.
Top Review by Alisa Lea
What a great way to cook a pork loin. It turned out so tender and the sauce was good too. Next time I'll add minced garlic because we like the flavor and a pinch of sugar to cut the acid from the tomatoes. I will be making this again!
- 2 lbs pork loin
- 2 tablespoons butter
- 3 tablespoons olive oil
- fresh coarse ground black pepper
- 3 medium onions, finely chopped
- 1 carrot, scraped and finely chopped
- 2 stalks celery, finely chopped
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1 pinch red pepper flakes
- 1 cup red wine
- 1⁄2 cup tomato puree
- 1 (28 ounce) can Italian plum tomatoes, run through a food processor
- 1 lb penne (or pasta of your choice)
- parmesan cheese
Directions See How It's Made
- Heat the butter and 1 tablespoon of the oil in a Dutch oven over medium heat.
- Season loin with salt and pepper; brown thoroughly.
- Remove any excess fat after removing the loin from pan.
- Add the remaining 2 tablespoons of oil to the Dutch oven.
- Sauté the chopped vegetables for about 5 minutes.
- Add the remaining seasonings, the wine, the tomato purée, and the processed plum tomatoes.
- Let simmer for a few minutes to blend.
- Stir enough to prevent burning.
- Preheat oven to 300°F.
- Return loin to Dutch oven.
- Cover and bake until loin is tender (about 1-1/2 to 2 hours).
- Remove loin from Dutch oven and keep warm.
- Skim any accumulated fat from surface of sauce.
- Cook the pasta according to manufacturer’s directions.
- Slice loin and serve with pasta, ladling sauce over both.
- Garnish with cheese to taste.