Roast Pork Loin with Pasta
- Reviews 2
Ready In: 2 hrs 30 mins
Serves: 6
Ingredients
- 2 lbs pork loin
- 2 tablespoons butter
- 3 tablespoons olive oil
- salt
- 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
- 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.
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