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Chef Don's
Favorite Pork Recipes
Braised Pork in Tomatoes with Rotini
Serves 8
2 lbs. Pork Roast
1 lb. Rotini, cooked
2 cups Tomatoes
8 oz. Onion, chopped
8 oz. Red Pepper, halved, sliced
3 oz, Fresh Fennel, chopped
2 Tbsp. Garlic
2 cups Roast Pork or Beef Stock
1 cup Red Wine
1 Tbsp. Fresh Oregano
1 1/2 Tbsp. Fresh Basil
2 tsp. Crushed Red Pepper
2 Bay Leaves
Salt & Pepper to taste
1 Tbsp. Olive Oil
Parmesan Cheese
Preheat oven to 350°. Heat the oil in a
sauté pan until hot. Sear the pork on all sides to seal in the
juices. Place the pork into a roasting pan. In the same pan used for
the pork heat some more oil if necessary. Add the onion and the peppers
and sauté until the onion is opaque. Add the fennel, garlic and
the tomatoes and sauté for 4-5 minutes. Add the wine, stock,
herbs and spices and cook for 2-3 minutes. Add the tomato mixture to
the pork, cover and place in the oven. Braise for 60-90 minutes or
until the pork reaches an internal temperature of 150°. Remove from
the oven and drain the liquid from the pan into a pot. Recover the pork
and let stand for 15 minutes. Reduce the liquid by half. Cut the pork
into bite sized pieces and place into a large bowl with the tomatoes
and the rotini. Add the reduced liquid and toss. Sprinkle with parmesan
and serve.
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