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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 2 1/2-pound boneless pork loin |
2 teaspoons kosher salt |
1 teaspoon freshly ground black pepper |
1 large onion, chopped |
2 sprigs fresh rosemary, leaves picked and chopped |
4 cloves garlic, chopped |
1 35-ounce can crushed tomatoes with juices |
1 pound cooked pappardelle or other flat noodle grated romano |
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. Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot. Return the 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. Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot. Serve over the pasta with the Romano sprinkled on top.
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