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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Real Simple Magazine October 2004 Ingredients:
2 tablespoons olive oil |
1 (2 1/2 lb) boneless pork loin |
2 teaspoons kosher salt |
1 teaspoon fresh ground black pepper |
1 large onion, chopped |
2 sprigs fresh rosemary, leaves picked and chopped |
4 garlic cloves, chopped |
1 (35 ounce) can crushed tomatoes with juice |
1 lb pappardelle pasta, cooked |
grated romano cheese, to taste |
Directions:
1. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside.
2. Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes.
3. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot.
4. Return pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours.
5. Remove the pork and, when it is cool enough to handles, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
6. Serve over the pasta with the Romano sprinkled on top.
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