Are you looking for a quick and easy recipe to make any weeknight dinner special?!? Something that is fun, hearty and scrumptious?!? Something that will make everyone ask for seconds, AND it’s ready in no more than 30 minutes without too much work?!?
I’ve got just what you are looking for!
This irresistible pappardelle pasta is coated with a scrumptious mushrooms and fork-tender, shredded pork cooked in white wine.
For this recipe I used Smithfield® Fresh Pork Loin Fillet, slow-marinated in garlic and herbs. What I love the most about this brand is that it’s made with 100% fresh pork and all-natural ingredients. And the marinate will make the meat extra-flavorful, super tender and ready to use.
So whether you plan to grill, roast, saute’ or slow cook it, you end up with an amazing dinner ready in no time. How can it be any better than this?!?
Real fresh, real flavor, real fast!
You can find Smithfield products at your local Walmart, in the refrigerated session. Available in several flavorful combinations, like Smoked Mesquite, Marinated Steakhouse Mushroom, Applewood Smoked Bacon or Slow Roasted Golden Rotisserie. Find more recipe ideas at Smithfiled.
Let’s talk sauce now for a minute. This is not your classic bolognese sauce, but it’s starts pretty much the same way. With a quick soffritto as we call it in Italy. Soffritto is a mix of carrot, onion and celery, chopped thinly and sauteed in olive oil. Look at color of my veggies, oh-so Italian 😉
For the meat, I cut the pork fillet in small cubes, about 1 to 2 inches in side. This way the meat will cook more quickly but still maintaining it’s natural tenderness.
Brown the meat with the soffritto on all sides. Add wine and broth, cover and cook. If you are using a pressure cooker like I am, it will only take 15 to 20 minutes for your meat to be fully cooked, fork tender and so scrumptious.
The next step is to break the pork with two forks to shred. The sauce will turn out extra flavorful compared to a sauce made with ground meat.
All is left to do, is boil the water for the pasta and saute’ the mushrooms. Add the shredded pork to the mushrooms with all the cooking juices. Toss the pasta with fresh parsley and some freshly grated Parmesan cheese, and enjoy.
Trust me, you are in for a special treat!
Buonissima! Buon appetito
YIELD: 4 to 6 servings
- 1 Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet (2 lb)
- 4 tablespoons olive oil, divided
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery stalk, chopped
- 1/2 cup dry white wine
- 1 cup chicken or vegetable broth
- 1 garlic clove, crushed
- 8 oz (225 gr) mushrooms, cleaned and sliced
- 12 oz (340 gr) papparedelle or tagliatelle pasta (or your favorite)
- chopped fresh parsley and grated Parmesan cheese, for serving
Remove the pork fillet from the packaging and cut in cubes, about 1 or 2 inches.
In your pressure cooker (or large pan if you don’t have one), heat two tablespoons of olive oil over medium-high heat. Add the chopped carrot, onion and celery, and saute’ for 3 minutes.
Add the meat and brown on all sides.
Drizzle with the white wine and broth. Salt and pepper to taste.
Cover and cook on high pressure for 20 minutes. If using a regular pan, cook for about 40 minutes or until tender and fully cooked.
In the meantime, bring a large pot of salted water to a boil. 10 minutes before the sauce is ready, add the pasta to the water, stir and cook following the direction on the package (should be about 10 minutes).
In a large enough pan that can hold the pasta, add the remaining two tablespoons of oil. Add the sliced mushrooms and garlic clove, and saute’ for about 5 minutes.
When the meat is fully cooked, move the pieces of pork to a cutting board and shred into smaller pieces using two forks.
Add back to the pan with all its cooking juice.
Drain the pasta, toss with the sauce and the chopped parsley.
Serve with freshly grated Parmesan cheese if you wish, and enjoy!