Penne With Pork Roast Recipe


Main Ingredient


 Garlic clove1 Large
 Chopped flat leaf parsley2 Tablespoon
 Salt pork cube1⁄4 Cup (4 tbs)
 Lean pork loin piece2 Pound (1 Piece)
 Butter5 Tablespoon
 Olive oil3 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Yellow onions3 Medium, finely chopped
 Carrot1 , scraped and finely chopped
 Celery stalks1 , scraped and finely chopped
 Dried oregano1⁄2 Teaspoon
 Dried basil1⁄2 Teaspoon
 Red pepper flakes1 Pinch
 Red wine1 Cup (16 tbs)
 Tomato puree1⁄2 Cup (8 tbs)
 Italian plum tomatoes1 Can (10 oz), put through a food mill
 Penne1 Pound
 Parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5758 Calories from Fat 2667

% Daily Value*

Total Fat 298 g458.2%

Saturated Fat 130.7 g653.4%

Trans Fat 0 g

Cholesterol 869.9 mg

Sodium 2838.5 mg118.3%

Total Carbohydrates 390 g130.1%

Dietary Fiber 47.7 g190.8%

Sugars 32.2 g

Protein 301 g602.9%

Vitamin A 549.8% Vitamin C 160.8%

Calcium 85% Iron 85.4%

*Based on a 2000 Calorie diet


1. Chop the garlic, parsley, and salt pork together, combining them to almost paste form. Cut 3 or 4 incisions in the pork loin and fill them with the paste.
2. In a casserole over medium heat, heat 2 tablespoons of the butter and 1 tablespoon of the oil. Add the pork loin, sprinkle with salt and pepper, and brown it evenly on all sides. Remove the meat, then pour off the fat from the casserole.
3. Preheat the oven to 300 degrees. Heat the remaining 2 tablespoons of oil in the casserole. Add the onions, carrot, and celery and saute 5 minutes. Add the oregano, basil, red pepper flakes, wine, tomato puree, and tomatoes and simmer for 10 minutes, stirring occasionally. Return the pork loin to the casserole, cover, and cook in oven for 2 1/2 hours or until the meat is tender. Remove the fat that collects on the top. Adjust the seasoning.
4. Cook the penne until al dente, drain well, and return to the pot in which it cooked. Add the remaining butter and toss well.