Roast Pork Loin with Pasta
"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."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- 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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Reviews
-
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! -
very easy and a nice way to get good sauce results.My pasta sauce takes too long to prepare.
RECIPE SUBMITTED BY
Grease
Maple Grove, MN
I’m a once-again bachelor that lives in Minnesota’s tundra (where they say anything freeze-dried lasts longer!). My public name, by the way, is a direct result of my experience as a fats and oils broker where I learned the difference between grease and tallow. I have since moved on but there's a slippery place I don't want to revisit soon!
I’ve got three great kids, the youngest of whom is completing his PhD in food science. What I imagined might be a really neat advanced culinary experience for him turns out to be a major tour into chemistry (which is about as accessible to me as nuclear physics). But I have to admit, it is interesting to hear how a no-fat dairy cream can be concocted. Better living through chemistry, right?
Update! My bouncing baby boy is now a PhD and even better, he is a new father for the second time! He and his lovely bride have just been blessed with another beautiful daughter, my 4th grand child. Now to find that job...
I’m probably a million dollar’s worth of 2 cent information but that doesn’t help when it comes to feeding myself. I figured out quickly that if I am to to survive, I better learn how to cook! I never met a cookbook I didn’t like and I’m open to most any cuisine but without a sense of organization, the information overload was sinking me. Browsing your contributions and seeing how things are done have been a huge help.
