Pork Tenderloin & Pasta with Winter Sauce

Many fond memories have been created by my Grandmother Josie during the Holiday Season and all year round. This delicious family recipe for Pork Tenderloin & Pasta has stood the test of time in our household made from love with Pork Tenderloin and a unique pasta sauce reminiscent of her family roots back home.

What I love about this delicious and unique sauce is a blend of carrots, celery, onions, mushrooms, and San Marzano crushed tomatoes with a touch of chopped pancetta, a healthy splash of red wine, Romano cheese, just the right Italian spice blend and herbs to pull it together and make one memorable pot of homemade sauce–The other secret is the Pork tenderloin is cooked in that wonderful homemade sauce.

Pork Tenderloin & Pasta with Winter SauceI can tell you the flavor of this delicious sauce will remind you a bit of a Bolognese Sauce without all the shredded or chopped meat, it’s simply delicious. I am not sure exactly how this recipe came to be over the years, I can only say I am thrilled to eat this unique sauce every time it’s served. It’s one of my favorite family traditions in the winter.

It can be served over tagliatelle, fettuccine noodles, or penne pasta I have chosen to make mine with Penne Rigate one of my favorite pasta noodles for thick rich sauces such as this one. Below you will my recipe with simple easy to follow instructions to make you own delicious memories this winter.

Pork Tenderloin & Pasta with Winter Sauce

  • 3 celery stalks diced
  • 2 medium onions diced
  • 2 medium carrots diced
  • 4 cloves garlic, minced
  • 2 tablespoon Extra Virgin Olive Oil
  • 1/4 pound Pancetta, diced
  • 1 large can or 28 ounces of crushed San Marzano crushed tomatoes
  • 2 ounces of grated romano cheese
  • 1/4 cup red dry wine
  • 1 tablespoon of basil
  • 1 teaspoon oregano
  • A pinch of red pepper flakes
  • Kosher salt, to taste
  • ground black pepper
  • 1 large pork tenderloin
  • 1 pound or 16 ounces of your favorite penne pasta brand

Additional ingredients

  • fresh chopped parsley
  • romano cheese

Directions 

  1. In a large Dutch oven on medium heat place 2 tablespoon of olive oil, let olive oil heat for a moment then add diced celery, and diced carrots reduce heat to low-medium heat careful not to burn olive oil and sauté for 2 minutes before adding onions and garlic, sauté another 1-2 minutes then add diced pancetta, 1 large 28 ounces can of San Marzano crushed tomatoes, 2 ounces of grated romano cheese, 1/4 of a cup of red dry wine, basil, oregano, pinch of pepper flakes, kosher salt, and black pepper.
  2. Keep burner on medium-low heat and bring sauce to a slight simmer for about 6 minutes (careful not to bring sauce to a slight simmer) once the sauce has simmered 6 minutes place a large pork tenderloin in simmering sauce. Reduce heat to lowest setting, cover with a lid and cook meat for 1 hour and 30 minutes on lowest heat setting (do not use the setting warm your food will not cook properly), stirring the sauce here and there. Place a meat thermometer in the center of pork tenderloin and be sure your pork is at least 145 degrees Fahrenheit to be safely consumed at the meal.
  3. Turn off the heat under the sauce, remove the pork tenderloin from pasta sauce and place on a serving platter to rest.
  4. Meanwhile, cook penne pasta to your brand’s instructions on the package for al dente– drain pasta at this time. You may wish to rinse pasta if desired.
  5. Using a soup emulsifier, food processor, or heavy-duty blender purée cooked sauce til smooth. If you are doing it in blender or food processor careful to do small portions as larger portions may overload your appliance or spill out.
  6. Slice pork tenderloin into 3/4 of inch slices
  7. Lightly coat pasta with a thin layer of purée  sauce and place on pasta dish with pork tenderloin, add romano cheese and garnish with fresh parsley

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2013- 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms, please use share buttons provided.

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11 thoughts on “Pork Tenderloin & Pasta with Winter Sauce

  1. Joy @ Yesterfood says:

    Oh, Heidy, you know what a weakness I have for old family recipes, and this one is just beautiful. Grandmother Josie, I may have to try to prepare this for Christmas Eve. Thank you for sharing this with us at Treasure Box Tuesday- pinned! 🙂

    Liked by 1 person

  2. KC Kahn the Kitchen Chopper says:

    I just bought boneless pork chops at Costco today. I bet they would work in this dish. Thanks Heidy for coming to The Weekend Social with this yummy idea tenderloin pasta creation. Can’t wait to see what you bring to the next party. Thursday 9:00 PM EST. Pinned!

    Like

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