Irish Creamy Pork Roast

 

Irish Creamy Pork Roast

     Interested in an Irish dish not so famous as others you typically see in an American Irish Bar served specifically on St. Patty's Day? Well try this simple yet full flavored pork dish that will have you coming back for more. Irish Creamy Pork Roast.

Ingredients:

• 1-2 lb pork tenderloin
• 3 shallots
• 5 juniper berries
• 1 tsp thyme
• 2/3 cup hard cider
• 2/3 cup chicken stock
• 4 celery stalks chopped
• 2 tbs flour
• 2/3 cup heavy cream
• Olive oil
• 3 tbs butter
• Salt/pepper

1. In a large skillet melt  1 1/2 tbs butter and add olive oil. Place in the pork tenderloin and brown on all sides roughly 8 minutes.

2. Remove pork and sit aside. Toss in the shallots and cook until tender. Add in the juniper berries, thyme, and return the pork to the pan. Pour in the cider and chicken stock. Cover and simmer for roughly 30 minutes. Add in the chopped celery and continue to cover and cook.

3. Make a past using rest of butter and flour. Remove pork from skillet and place on a plate. Remove the juniper berries and discard. Mix in the paste and cream until thickness begins. Simmer on low for about 2 minutes until the sauce becomes a perfect thick texture. Slice the pork into medallions and serve with the sauce spooned over. 

    This pork dish was fantastic. Full of flavor and pretty easy to make. Shows just how simple but amazing Irish cooking is. Serve with a side of potatoes and some mushy peas.

Prep Time: 10 minutes

Cook Time: 45-60 minutes

Serves: 4+

Mini Pork Pies With Cherry Compote

Mini Pork Pies With Cherry Compote

      I am sure many of you have heard of pork pies. Those little hand held pies filled with savory meats and other ingredients including different vegetables if you want. Typically seen in British and Irish cuisines, these little meals are usually made with fresh hand formed crusts and usually a sort of gelatin is poured in on top to keep all ingredients formed, however I chose to make a short cut and used store bought pie crust and withheld the gelatin to make things a bit easier. These were just as good and even better the next day for a lunch snack served chilled. Mini Pork Pies With Cherry Compote

Ingredients:

• 1/2 diced white onion
• 1 lb ground pork
• 5 strips of bacon diced into small pieces
• 1/2 tsp thyme
• 2 sage leaves diced
• Pinch nutmeg
• fresh cherries
• Tart cherry jam
• 1 round store bought bake at home pie crust

1. Roll out room temperature pie crust and cut into large circles to fit a mini muffin tin. Also cut out circles to cover the tops of each pie. Form into the pie tin. Typically makes enough for 9 mini pies.

2. In a large skillet over medium high heat sauté onions until translucent. Toss in the ground pork and cut up bacon slices.

3. Mix in thyme, sage, and nutmeg. Stir until all meat is browned and fully cooked.

4. Press meat mixture into individual pies. Press a circle lid over each pie and poke a small hole in the center with a chopstick.

5. Brush with a little egg wash and bake for roughly 30-45 minutes until crust is golden brown. 

6. Meanwhile take fresh cherries and some cherry jam and mix together. You can crush the cherries or dice them up. Serve on top of each little pie. Enjoy!

These were delicious. I even enjoyed them more so the next day for a little lunch snack. 

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 2+

Carnitas de las Collinas

 

Carnitas de las Collinas

     So who doesn't love tacos!? Well I was watching this special on one of those streaming services about the history of tacos and the amount of traditional styles you will find in Mexico. I was amazed at the different styles, flavors, and mostly pork type tacos. Also the addition of unusual fruits, etc. to the ingredient lists. So I decided to combine some typical flavors and create my own taco of the hills since I live in WV and up on a hill. Carnitas del las Collinas.

Ingredients:

• 1 lb thinly sliced pork tenderloin
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp cumin
• 1/2 tbs white vinegar
• 1/4 cup lime juice
• 1/4 cup orange juice
• 2 cloves garlic minced
• 1/2 sliced white onion
• Flour tortilla
• Tomatillo salsa/ Salsa Verde
• Shredded cabbage
• Diced/cubed cantaloupe

1. In a large sealed bag combine sliced pork tenderloin with the paprika, oregano, cumin, vinegar, lime and orange juice, garlic and white onion. Seal and marinate for no more than an hour. 

2. Take flour tortillas and lightly brown in a skillet over medium high heat.

3. Now in a large skillet toss in the bagged marinated pork and onion and sauté until starting to brown and the liquid thickens up.

4. Now layer your tacos. Pork, sliced cabbage, tomatillo salsa, and top with the diced cubed cantaloupe.

Prep time: 15 minute

Cook Time: 10 minutes

Serves: 2+

     These were the best tacos I have had in a long time. Delicious citrus and spicy flavored pork with the combination of tartness from the salsa and sweetness from the cantaloupe. I easily ate 8 of these in one sitting. These have now become my go to tacos for taco Tuesday. Give them a try! 

Tortelli Lucchese

Tortelli Lucchese

 

    This dish is specific to the region of Tuscany in Italy. Specifically to a small walled town called Lucca. A beautiful village with old school charm of cobblestoned streets and a giant medieval stone wall surrounding the city. From the top of the wall you can see the countryside of Tuscany. I had visited this town a few years back on one of my many trips to Italy. Not being a big fan of meat stuffed ravioli type pasta's, I was weary to try this. However, our lovely server suggested this dish to me as it is a traditional meal specific to the town. Why not give it a try I thought? I am glad I did as this was not just a meat stuffed pasta however, a surprisingly herbal hearty filled meal that I had to recreate some time. This dish uses traditional pork from the area along with some sage, nutmeg, cheese and breadcrumbs to fill and topped with same meat mixture tossed with fresh tomatoes and simmered to perfection.  Tortelli Lucchese.

Ingredients:

• 1lb ground pork
• 2 cups chopped salumi or mortadella 
• 1/2 cup pecorino cheese
• 1/2 cup breadcrumbs
• 1/2 tsp nutmeg
• 1/2 tsp thyme
• 1/2 tsp fresh sage
• 1 egg
• 1 can crushed tomatoes
• Salt/pepper
• Fresh pasta dough
• Olive oil

1. Make fresh pasta dough link below to post.

https://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html

2. In a large sauté pan drizzle some olive oil. Sauté and brown ground pork and chopped salami or mortadella. Toss in sage, thyme, and nutmeg.

3. Remove half the mixture and place into food processor or blender.

4. Pour into the food processor the pecorino cheese, breadcrumbs, and egg. Pulse until a smooth almost paste forms. 

5. Now to form the pasta shapes. Roll out onto floured surface and cut into 3 inch diameter circles. Place a spoonful in the center of each and fold over in half and press down to seal. 

6. In skillet with the other half of the meat mixture toss in the can of crushed tomatoes and bring to a simmer. Cover and cook for roughly 15-20 minutes. 

7. Cook pasta by dropping into boiling water and let rise to surface, roughly 5-7 minutes. Serve.

Original from Lucca

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves: 4+

Jill's Midwest Pork Sandwich

I have a dear friend who is originally from Indiana. She talks about this sandwich which is famous out in the Midwest. A simple sandwich made with simple ingredients but packed full of flavor. So one day out of the blue I attempted to make this amazing sandwich and surprise her with a tasting. Of course I added my own twist to it with an interesting cherry mayo. Jill's Midwest Pork Sandwich.

Ingredients:

• 1/2 lb pork tenderloin 
• 1 sleeve saltine crackers
• 1 egg
• Flour
• Hamburger buns
• Lettuce
• Dill pickle
• 1/2 cup cherry preserve
• Mayo

1. Cut the pork tenderloin into 2 inch medallions. This should make roughly maybe 3-4 separate sandwiches. With a mallet and under some plastic wrap or carefully on a cutting board, pound the individual medallions down into large cutlets of pork.

2. Meanwhile take saltine crackers and place in a plastic bag and pound down into crumbs. Sit a dredging station up with flour in one bowl, egg mixture in another and then the cracker crumbs.

3. Dredge in flour, then in egg, then in crumbled saltine crackers.

4. In a large saute pan pan fry the pork cutlets in butter for at least 3 minutes on one side and then flip until golden brown. Remove and let drain on cooling rack.

5. Combine cherry preserve and mayo in a bowl.

6. Now for the construction part, spread some mayo on the bun. Place pork cutlet on other side. Top with some lettuce, dill pickle and serve.

This sandwich was DELICIOUS. Jill stated she loved the addition of the cherry mayo and made her miss home a bit.

Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 2+

Gold Medal Medallions

A friend turned me on to Garam Masala, a wonderful interesting combination of spices and heat from India. I have also been slightly obsessed with cherry preserve recently and decided to combine the two to create a fantastic combination of spices, heat, and sweetness into a dish. Pork tenderloin medallions rubbed in the spice mixture, grilled and coated with a cherry soy sauce glaze. Perfection!. Gold Medal Medallions.

Ingredients:

• 1 lb pork tenderloin
• Garam Masala
• 1/2 cup cherry preserve
• 4 tbs soy sauce
• 1 clove garlic minced

1. Rub down the pork tenderloin with the Garam Masala spice mixture and let sit for an hour.

2. In a bowl combine the cherry preserve and soy sauce along with the minced garlic. Separate into 2 bowls.

3. Slice the pork tenderloin into small medallions. Over a grill with high heat cook each medallion on one side for at least 3 minutes. Flip and cook the other side for another 3 minutes. ( I prefer my pork medium. May take a few flips).

4. Take one of the bowls of the cherry sauce and baste each side of the pork medallions as you are cooking them. Remove and take remaining cherry sauce to baste before serving.

These pork medallions were a massive hit with my family. So much so that we have since made them again and again. The combination of the heat, spices, and cherry and soy are amazing together.

Prep Time: 15 minutes
Cook Time: Varies 10 minutes
Serves: 4+

Cuban Mojo Pork Loin

    I was looking for a new delicious pork loin recipe and decided to give this traditional Cuban dish a try. The citrus flavor combined with some heat and warmth is amazing. Mojo is traditional for the Cuban culture and much different from other versions of Mojo. This was so easy and easy to make in the crock pot that I highly recommend this for anyone wanting a good, tender, juicy pork loin dinner for their family. Cuban Mojo Pork Loin. 

Ingredients:

• 1/2-1 lb pork tenderloin
• Vegetable oil
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 tsp cumin
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 2 cloves garlic
• Zest from both orange and lime
• Cornstarch slurry
• Salt/pepper
• Fresh parsley

1. Rub pork loin with salt and pepper. In a large skillet with some vegetable oil drizzled sear the loin on all sides until lightly browned.

2. In crock pot pour in the orange juice, lime juice, cumin, oregano, red pepper flakes, garlic and zest from the fruit. Place the loin in and toss around. Cover and cook for roughly 8 hours on low.

3. Serve over rice with some fresh parsley.

Prep Time: 5 minutes

Cook Time: 8 hours

Serves: 3+

This dish was DELICIOUS!!! Give it a try. 

Creamy Balsamic Pork Chops

     Here is another dish I created by using one I found on the Internet and making it my own. Quick, easy, and packed full of flavor. Creamy Balsamic Pork Chops.

Ingredients:

• 5 boneless pork chops
• 2 tbs balsamic 
• Clove garlic minced
• 1 tbs butter
• 1 tbs olive oil
• 1 small shallot chopped
• 1/2 cup chicken stock
• 1/2 cup cream
• Pinch Italian seasoning
• Fresh parsley chopped
• 1/2-1 cup mushrooms
• Flour
• Salt/pepper

1. In a large skillet melt butter and olive oil over medium high heat.

2. Saute shallots and mushrooms until tender.

3. Toss in garlic and saute.

4. Toss pork chops in flour and brown in pan on both sides.

5. Pour in the chicken stock and cream. Stir until mixed and bring to slight simmer.

6. Mix in the balsamic vinegar, Italian seasoning, and chopped fresh parsley. Cover and simmer for about 10-15 minutes.

This pork chop meal was perfect for a quick and delicious weeknight dinner. Enjoy!

Original blogpost I got the recipe from was www.saltandlavender.com. A good recipe if you ask me.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4+

Pineapple Jam Pork Loin

     I had stopped at this little local farmers market on one of my days of traveling for work. They had a couple different types of homemade jams and this one caught my eye. A pineapple jam. I had never heard of taking pineapple and making it into jam before, so I had to buy it. Well it was one of the greatest things I had tried. It is great on toast, peanut butter and jelly sandwich, and on a fresh made biscuit. I had so much I didn't know what to do with. So I decided why not take it and coat it on a pork loin and cook it. This dish is so simple and only requires a few minutes and 3-4 ingredients. Pineapple Jam Pork Loin.

 

Ingredients:

• 1 pork tenderloin
• Pineapple jam
• 1/4 cup soy
• Salt/ pepper

1. Salt and pepper the pork loin on all sides. Lay on a hot grill till you get those grill marks on all sides.

2. Remove and rub the pineapple jam all over.

3. Place in a crockpot and pour in the soy sauce. Turn on low and cook for 5-6 hours.

Quick, simple, and very few ingredients but so good that everyone in your family will love it.

Prep Time: 10 minutes

Cook Time: 5-6 hours

Serves: 4+



Honey Soy Pork Loin

 



 

 

    This recipe is a recreation of another one I found online . It is the perfect combination of robust flavors for such a tender cut of meat. Pork tenderloin is one of my favorite meats. Perfectly tender, juicy, and full of flavor. This was so easy utilizing the crock pot that as soon as I awoke in the morning I made the sauce in about 2 minutes then placed it all in the pot. The beauty of utilizing a crock pot is just that, quick, simple, and easy. Honey Soy Pork Loin

Ingredients:

• 1-2 lb pork loin
• 1/2 tbs oregano
• 1/2 tbs dried basil
• 1 tsp black pepper
• 1 tbs minced garlic
• 1/3 cup honey
• 1/2 cup soy
• 1/3 cup Parmesan cheese
• 1/2 tsp salt

1. In a small bowl combine the oregano, basil, pepper, garlic, honey, soy, Parmesan cheese, and salt into a marinade sort of rub.

 

2. Place pork loin into a crock pot and pour the mixture over top. Toss to cover the whole loin.

 

3. Cover and cook on low for 6-8 hours.

 

Give this crock pot pork loin a try. You will not be disappointed.

 

Prep Time: 5 minutes

Cook Time: 6-8 hours

Serves: 4+

 

 



Pork Cutlet with a Sherry Mustard Sauce

Pork Cutlet with a Sherry Mustard Sauce

 

 

    So this recipe is a knock off of one I saw on the Foodnetwork's Kitchen show. However they used chicken cutlets and some other things that I changed up a bit. This dish was amazing! Oddly perfect combination of flavors with the olives and the mustard sherry sauce. Definitely agree with the hosts of that show that they cutlets should be marinated for at least 30 minutes. The herbs attach and stay with the cutlet while frying. Definitely give this one a try. Pork Cutlet with a Sherry Mustard Sauce.

 

Ingredients:

 

• 4 thick cut pork cutlets
• 2 tbs parsley
• 1 large shallot
• 2 cloves garlic
• 1/2 cup cherry tomatoes
• 1/2 cup green olives
• 1/4 cup cooking sherry
• 1/2 cup chicken broth
• 1 tbs brown mustard
• Handful diced fresh basil
• Olive oil
• Salt/pepper

 

1. Take the pork cutlets and pound them down under some plastic wrap.

 

2. Salt and pepper and place in a zip bag.

 

3. Pour in some olive oil. Sprinkle in the parsley and 1 clove chopped garlic. Toss to coat and let sit

for at least 30 minutes.

 

4. In a large saute pan drizzle in some olive oil and brown the pork cutlets about 5 min each side until nice and golden and cooked through. Sit aside on a plate and cover with tinfoil.

 

5. In same saute pan, toss diced shallot and saute. Mix in 1 clove diced garlic and saute until fragrant.

 

6. Pour in the cooking sherry and deglaze the pan.

 

7. Toss in the halved cherry tomatoes and halved olives. Saute.

 

8. Pour in the chicken broth, the diced basil, bring to a simmer and reduce.

 

9. Stir in the mustard and mix thoroughly.

 

10. Place cutlets on a plate and top with the sherry mustard sauce. Top with some fresh diced basil and serve.

 

Prep Time: 15 min

Cook Time: 20 min

Marinate time: 30 min

Serves: 4

 



 

Cooking cutlets

 

Deglaze and saute

 

 

Honey Lime Country Ribs



Honey Lime Country Ribs

 

 

     Another recipe based on one created by Rasa Malaysia. Her recipe was for chicken thighs which appeared very good. I thought I would shake it up a bit and make some country pork ribs with the same bases for marinade. Honey Lime Country Ribs.

 

Ingredients:

 

• 1lb pork country cut ribs
• 2 tbs honey
• 2 tbs soy
• 1 tbs lime juice
• Pinch cayenne
• 1 clove diced garlic

 

1. Combine all ingredients in a bowl.

 

2. Place ribs in a small casserole dish and pour marinade over.

 

3. Cover and let marinate for at least 1 hour.

 

4. On a hot grill, grill the ribs on both sides until marks appear.

 

5. In a 350 degree oven place the ribs on a foil lined baking sheet and bake for at least 20-25 minutes.

 

6. Every 5 minutes or so I removed the ribs and brushed on the left over marinade to add some shine

and caramelize.

 

      These were perfect for a weeknight meal. Quick and easy and full of flavor.

 

Original recipe: http://rasamalaysia.com/honey-lime-chicken/2/

 

Prep Time: 10 min

Cook Time: 30 min

Serves: 2-4

 

Pork And Cream Cheese Wontons

Pork Cream Cheese Wontons

 

 

     It is nearing the holiday seasons and I was having a sort of “blog block” with coming up with some ideas for posts. My coworker and friend gave me the idea to come up with some appetizer ideas that could be perfect for holiday entertaining. So here goes. I attempted my first ever wonton recipe. I thought why not do a pork and cream cheese stuffed wonton and add a couple of easy  dipping sauces. This was really easy and had so many flavors that I am sure if you give it a try your holiday party will be a blast with such good appetizers. Pork and Cream Cheese Wontons

 

Ingredients:

• 1 lb ground pork
• Small bundle green onion
• 2 packages of cream cheese softened
• 1 tsp Chinese 5 spice powder
• ½ tbs garlic powder
• Juice of 1 lemon
• Wonton wrappers
• Dipping sauce of choice, (I chose a combination of soy and sweet and sour sauce as well as soy and mango chutney).

 

1.       Brown pork in large sauté pan until cooked through.

2.       Combine chopped green onion, cream cheese, and drained ground pork in a large mixing bowl.

3.       Sprinkle in the Chinese 5 spice powder, garlic powder, and lemon juice. Mix well until smooth and combined.

4.       Preheat oven to 425 degrees.

5.       Spray a baking pan with cooking spray.

6.       Place a small dollop of filling into center of each wonton wrapper.

7.       Fold over either into little pockets or diamond shapes.

8.       Lay on baking dish and spray the tops with some cooking spray.

9.       Bake for 10 minutes until golden brown.

     I combined in one dish some soy and sweet and sour sauce. I also combined in another dipping dish some soy and mango chutney. I preferred the mango chutney, but whatever works for you. The flavors in the wontons were fantastic. The pork, the cheese, the hint of 5 spice powder and the onion went so well together along with dipping them into the two sauces. The flavors were fantastic and will definitely be a hit at your next holiday party.

Prep Time: 30-45 minutes

Cook Time: 10 minutes

 

Serves: Makes about 40 won tons.

 



Goat Cheese and Grape Pork Loin



Goat Cheese and Grape Pork

 

 

      I found a great deal on a small pork tender loin at my local store and wanted to try something special. I had already utilized grapes in a crostini recipe but thought it would be great stuffed into a pork loin. Pork always goes great with fruits. There is just something about that combination. This was so easy and quick to make. Just mix up the ingredients, filet the pork, roll it up, tie it up, pan sear, and then bake. It is that simple. I then took the extra grapes, sautéed them with some liquor and created a fantastic sauce that could be drizzled over the pork for serving.

     The flavors in this dish actually complimented each other. The tartness from the goat cheese and the sweetness from the grapes went great with the pork. Serve with a little rice or potatoes and viola, a great weekend or weeknight meal for you and your family.  Goat Cheese and Grape Pork Loin.

 

Ingredients:

• 1 lb pork tender loin
• Goat cheese
• Red grapes
• Spinach
• Raspberry liquor
• Salt/pepper
• Kitchen twine

1.       Take your goat cheese and sit in a bowl. Dice up a handful of grapes and baby spinach and mix into the cheese.

2.       Filet the pork tender loin and salt and pepper. Take the cheese mixture and spread on top.

3.       Take kitchen twine and roll up the pork loin and tie off.

 

4.       In a large skillet in a bit of olive oil brown the pork loin on all sides.

 

5.       Place pork loin in a Dutch oven with a little bit of water drizzled in and place in a 350 degree oven covered and cook for 40 minutes.

6.       Now I took about a ¼ cup of raspberry liquor I had in my cabinet and took extra chopped up grapes and sautéed until the grapes became tender.

7.       Serve the sauce over the pork loin with your favorite side dish.

 

Prep Time: 15 minutes

Cook Time: 50 minutes

Serves: 2-4 people

Apricot Spicy And Sweet Pork Chops

Apricot Pork Chops

     Had got a great deal on some perfect bone in pork chops at my local store. Wanted a new marinade to cover these pork chops and have a great meal. Came up with this idea from my previous shrimp recipe. Went through my spice cabinet and my fridge and came up with this quick and easy marinade. Hope you enjoy my Apricot Spicy and Sweet Pork Chops.

Ingredients:

• Bone in Pork chops
• ½ tbs Red pepper flakes
• ½ tbs ground ginger
• ½ tbs cinnamon
• ½ tbs onion powder
• ½ tbs orange peel grated
• ½ tbs Brandy
• 1 tbs apricot marmalade
• 2 tbs water
• 2 tbs white vinegar
• Salt/pepper

1.       Combine all ingredients above in a dish deep enough to marinate your pork chops.

2.       Place chops into dish and cover and toss with marinade.

3.       Set in fridge for at least ½ an hour

4.       Place on grill or broiler for 20 minutes. Flip half way through. Reserve some of the marinade for basting.

     These were fantastic and delicious. The spiciness from the red pepper and garlic and the sweetness from the Apricot and orange peel. I will definitely be making these again.

Prep Time: 10 minutes plus 30 marinating

Cook Time: 20 minutes

Serves 3-5 people

Pork Pappardelle

Pork Pappardelle

     A fantastic dish inspired by my last trip to Italy. This dish is based on a wonderful meal I had in Tuscany, specifically the little famous village of Pisa. I had heard they were famous for a wonderful hearty wild boar pappardelle. I ordered it at this little café on one of the back streets of Pisa. My cousins and I were looking for a little place, not full of tourists, but that had to have homemade pastas on the menu. You know we like our homemade pastas. We make and eat it all the time so we know what is good when we order.

     We started out walking down this little cobblestoned alley, past a pharmacy and a little shop, and right there at the end of the path was this little café with a little menu board out front with "fresh pasta" written in bright blue chalk. Their special for the day was wild boar pappardelle and I know this was where we had to eat. The dish was amazing. The pasta was perfectly cooked and the wild boar was so tender and had the best hearty tomato flavor that I fell immediately in love.

     Because of where I live and the availability of finding boar in the store I had to substitute this dish with a good cut of pork loin. The meat may have been different but the heart and flavor were still there. I made simple tomato based sauce and cooked the whole loin in my crock-pot in order to have this complete and ready by the time I got home from work during the week. Hope you enjoy Pork Pappardelle.

Ingredients:

• 1/2 medium pork loin
• 1/2 cup diced white onion
• 1/2 cup diced celery
• 1/2 cup finely diced carrot
• 1 10oz can tomato sauce
• 1 clove diced garlic
• Handful chopped basil
• Large bay leaf
• Olive oil
• Salt/pepper
• Crock-pot

1. In a large sauté pan pour in a little olive oil over medium high heat. Toss in your onion, celery, and carrot and sauté until nice and tender.

2. Toss in the diced garlic and sauté until fragrant

3. Pour in the tomato sauce, chopped basil, bay leaf and salt and pepper. Let simmer on low heat just to incorporate the flavors. Remove sauce from heat.

 

 

4. This fourth step I did in the morning before going to work so as to have it all ready when I arrived home. Place the pork loin into the crock-pot. Pour the premade sauce over it. Cover and set to low. This will cook for 8-10 hours.

5. Make homemade pasta. I chose hand cut pappardelle. I used my pasta recipe, rolled out the dough, and hand cut it to thick size about 1 1/2 inch in width. See below for the pasta recipe

6. Cook the pasta in a large pot of salted boiling water until it floats to the top and is tender.

7. Break up the roast. After 8-10 hours in the crock-pot it will pull right apart into nice shredded pork.

8. Toss the pasta in the sauce and meat and serve with some fresh graded cheese.

Prep time: 30 minutes
Cook time: 8-10 hours
Serves: 4-5 people

Pasta recipe: http://www.recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html