Roast Pork Loin With Pasta Recipes

PORK AND PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.

ROASTED GARLIC AND HERB PENNE PASTA WITH PORK

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain, reserving 1/2 cup of liquid from pasta pot.
• Meanwhile, in a large skillet over medium heat, melt 1 Tbs butter.
• Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• Add cubed pork loin, and sear on all sides. Reduce heat, and turn to low to cook through.
• Meanwhile, In a small bowl, combine parsley, basil, salt and ground black pepper, and parmesan cheese, then set aside.
• Add additional butter, and reserved pasta water to skillet with pork.
• Add cooked penne into the skillet with the pork, toss with herb and parmesan cheese mixture.
• Taste, season with salt and pepper as desired, serve with more fresh herbs.

SIMPLE PORK TENDERLOIN STEW RECIPE

Steps:

• Cut off the fatter parts fro pork tenderloin, and then cut it into not very small cubes. Peel the onion, then chopped it finely. The same goes for the pepper, which I cut into small pieces, and I crushed the garlic with the knife blade and chopped it finely.
• Heat in a pan about 3-4 tablespoons of olive oil or two tablespoons of lard. After the oil has heated, fry the diced meat. Fry the meat for about 4-5 minutes, stirring from time to time, until it gets coloured. Put the chopped ingredients over the meat and mix.
• Season with sea salt, freshly ground pepper and sweet paprika powder. Stir and let everything fry for a minute, then pour warm water over it to cover everything well. Put a lid on the pan and let it boil over medium heat for about an hour, stirring occasionally. After about 45 minutes, we took the lid so that the water could evaporate and get a stew with less juice.
• I recommend to serve as I did, with penne pasta.

ROAST PORK LOIN WITH PASTA

Steps:

• 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.

ROASTED PORK LOIN WITH PEARL ONIONS

Steps:

• Preheat oven to 450 degrees. Rub pork with salt, pepper, and 2 teaspoons mustard. On a plate, season breadcrumbs with salt and pepper. Coat top and sides of roast with breadcrumbs, leaving ends uncoated.
• In a 9-by-13-inch roasting pan, toss onions with the oil; season with salt and pepper. Place pork in center of pan; roast 15 minutes. Turn onions; cook 10 minutes. Add 1/4 cup water; stir onions to coat. Continue cooking until onions are caramelized, pork juices run clear, and an instant-read thermometer inserted into thickest part of meat registers 140 degrees, 10 to 15 minutes more. Remove pork and onions from pan; let meat rest 20 minutes before slicing.
• While meat is resting, add 1/2 cup water and remaining teaspoon mustard to pan. Cook over medium heat, scraping up browned bits. Stir until sauce is fully blended, 3 to 5 minutes; serve with pork and onions.

PORK TENDERLOIN WITH ROASTED LEMON AND ORZO

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Toss lemon slices and pork tenderloins with 4 teaspoons oil in a large bowl. Place pork on the prepared baking sheet, surrounded with lemon slices. Season pork with salt and pepper.
• Roast in the preheated oven until slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• While pork is roasting, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Add chard; cover, and cook until tender, about 7 minutes.
• Add cooked orzo and roasted lemon slices to the chard mixture; toss to combine. Serve with the pork.