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Penne With Pork Roast

Italian.Chef's picture
Ingredients
  Garlic clove 1 Large
  Chopped flat leaf parsley 2 Tablespoon
  Salt pork cube 1⁄4 Cup (4 tbs)
  Lean pork loin piece 2 Pound (1 Piece)
  Butter 5 Tablespoon
  Olive oil 3 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Yellow onions 3 Medium, finely chopped
  Carrot 1 , scraped and finely chopped
  Celery stalks 1 , scraped and finely chopped
  Dried oregano 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Red pepper flakes 1 Pinch
  Red wine 1 Cup (16 tbs)
  Tomato puree 1⁄2 Cup (8 tbs)
  Italian plum tomatoes 1 Can (10 oz), put through a food mill
  Penne 1 Pound
  Parmesan cheese 1⁄4 Cup (4 tbs)
Directions

1. Chop the garlic, parsley, and salt pork together, combining them to almost paste form. Cut 3 or 4 incisions in the pork loin and fill them with the paste.
2. In a casserole over medium heat, heat 2 tablespoons of the butter and 1 tablespoon of the oil. Add the pork loin, sprinkle with salt and pepper, and brown it evenly on all sides. Remove the meat, then pour off the fat from the casserole.
3. Preheat the oven to 300 degrees. Heat the remaining 2 tablespoons of oil in the casserole. Add the onions, carrot, and celery and saute 5 minutes. Add the oregano, basil, red pepper flakes, wine, tomato puree, and tomatoes and simmer for 10 minutes, stirring occasionally. Return the pork loin to the casserole, cover, and cook in oven for 2 1/2 hours or until the meat is tender. Remove the fat that collects on the top. Adjust the seasoning.
4. Cook the penne until al dente, drain well, and return to the pot in which it cooked. Add the remaining butter and toss well.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Pasta

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