Recipe by JackieOhNo!
Real Simple Magazine October 2004
Top Review by Ma Field
I started with porchetta and added the tomatoes, more onion and garlic to make this yummy dish. I wanted it to have more heat, like a puttanesca maybe. DH loved how thick and hearty is was. Used a combination of ziti and bowtie pasta to hold it up. Wonderful one pot dish, maybe a little heavy for summertime. I'm looking forward to having it on a chilly winter's night! Made for Daffy Daffodils ZWT4
- 2 tablespoons olive oil
- 1 (2 1/2 lb) boneless pork loin
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 large onion, chopped
- 2 sprigs fresh rosemary, leaves picked and chopped
- 4 garlic cloves, chopped
- 1 (35 ounce) cancrushed tomatoes with juice
- 1 lb pappardelle pasta, cooked
- grated romano cheese, to taste
Directions See How It's Made
- Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside.
- Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes.
- Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot.
- Return pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours.
- Remove the pork and, when it is cool enough to handles, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
- Serve over the pasta with the Romano sprinkled on top.