Penne with Pork Roast

Course Casserole, Main Dish, Pork


  • 1 clove lg garlic
  • 2 T chopped flat parsley
  • 1/4 C cubed salt pork
  • 1 2- lb piece lean pork loin
  • 5 T butter
  • 3 T olive oil
  • salt
  • freshly gr black pepper
  • 3 med yellow onions finely chopped
  • 1 carrot scraped and finely chopped
  • 1 stalk celery scraped and finely chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • pinch of red pepper flakes
  • 1 C red wine
  • 1/4 C tomato purée
  • 1 lb can Italian plum tomatoes put thru a food mill 112 oz
  • 1 lb penne
  • Parmesan cheese


  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. In a casserole over med heat, heat 2 T of the butter and 1 T 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. Preheat the oven to 300°. Heat the remaining 2 T of oil in the casserole. Add the onions, carrot, and celery and sauté 5 min. Add the oregano, basil, red pepper flakes, wine, tomato purée, and tomatoes and simmer for 10 min, 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. Cook the penne until al denté, drain well, and return to the pot in which it cooked. Add the remaining butter and toss well. Serve as the pasta course with the sauce spooned on top and pass the cheese at the table. Serve the pork loin after the pasta course by slicing in 1/2" slices. This is good accompanied by a crisp salad.
penne with pork roast recipe
Penne with Pork Roast Recipe
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