Roast Pork Loin with Pasta

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“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.”
2hrs 30mins

Ingredients Nutrition


  1. Heat the butter and 1 tablespoon of the oil in a Dutch oven over medium heat.
  2. Season loin with salt and pepper; brown thoroughly.
  3. Remove any excess fat after removing the loin from pan.
  4. Add the remaining 2 tablespoons of oil to the Dutch oven.
  5. Sauté the chopped vegetables for about 5 minutes.
  6. Add the remaining seasonings, the wine, the tomato purée, and the processed plum tomatoes.
  7. Let simmer for a few minutes to blend.
  8. Stir enough to prevent burning.
  9. Preheat oven to 300°F.
  10. Return loin to Dutch oven.
  11. Cover and bake until loin is tender (about 1-1/2 to 2 hours).
  12. Remove loin from Dutch oven and keep warm.
  13. Skim any accumulated fat from surface of sauce.
  14. Cook the pasta according to manufacturer’s directions.
  15. Slice loin and serve with pasta, ladling sauce over both.
  16. Garnish with cheese to taste.

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