By Faye Davenport
How many times have you come home from the store with something that did seem like a good idea at the time, and then got it home and wondered, “Now what am I going to do with this?”
In my defense, it was on sale. And it seemed like a good idea at the time.
I knew I shouldn’t, but when I saw it in the grocery case I had all sorts of ideas for it. It was a big hunk of meat….nearly five pounds of boneless pork loin. I was going to take it home and chop it up into smaller servings and have pork chops and pork roast and jerk pork and curried pork and…well, the part of the brain attached to the taste buds was alight with possibilities and I was mentally salivating in anticipation.
I didn’t do any of those things. Not only that, but I got the bright foodie thought that I wanted pork and pasta. Pork and pasta? Had I ever made pork and pasta? No. Had I ever had pork and pasta? Again, no. Had I actually ever seen a recipe for pork and pasta? Not a definitive “no”, but not that I could remember. But now that I had thought of it, that is what I wanted. Pork and pasta. Oh…and I didn’t want to do a lot of work.
And I found it…a simple recipe using ingredients I actually had in the house. Okay, now, truth be known, I wasn’t completely convinced that the simplicity of the ingredients was going to give me the taste satisfaction I was looking for. AND, the recipe I found didn’t have any reviews! It had been posted in 2005, and there was not one comment. And NO PICTURE! Both of those omissions were enough to give me pause, but I decided to take my taste buds where, apparently, only one person (the original poster) had ever gone before.
What an excellent decision on my part! This tasty dish is quick and simple to prepare. Next time I will double the sauce to drizzle over the meat because it is delicious!
Pork & Pasta – Serves 2
- 4 – 6 ½ inch slices of pork loin (make sure to cut though any tendons or fat that might make the slices curl)
- 3 tsp. lime juice
- 2 tbs. extra virgin olive oil
- 2 tbs. soy sauce
- ½ tsp crushed red pepper (adjust to your own taste…or leave out)
- ½ tsp. sugar
- White wine (or chicken stock or water)
- Pasta of choice (I used a thin spaghetti)
- Whisk together olive oil, lime juice and soy sauce. Place pork slices in a flat container or glass dish. Pour marinade over, turn to coat both sides and let sit unrefrigerated for 30 minutes.
2. Spray pan with non-stick cooking spray and preheat pan over medium high heat. Put the marinade aside — don’t throw it out. Sauté pork slices about three minutes per side, remove from pan and let rest for at least five minutes before serving.
3. Prepare pasta of choice according to package directions while pork is cooking. Drain.
4. Add red pepper to the pan and cook lightly for about 30 seconds. Deglaze pan with a splash of white wine and then add reserved marinade and sugar and cook on low heat until the sauce is reduced until about half. Put the drained pasta in the pan and stir to coat with sauce.
NOTE: The original recipe says to grate manchego or parmesan cheese over all. I forgot. It was still good. My recipe is adapted from Epicurious.
Disclaimer: Views and opinions expressed here are entirely my own. I will only endorse products or services reviewed through my own experience. Featured recipes tagged ‘adapted from’ have been modified and tested by me. Any recipe that I have not personally tested will be noted. Please send reprint requests to [email protected].
After more than 35 years as a producer/director in Washington, D.C., life has relocated Faye Davenport to her hometown outside Philadelphia, PA. She says she was once a NotMom by choice but became a NotMom by chance after marriage. She’s now divorced and enjoying a good relationship with her adult stepdaughter. Through it all, she’s been passionate about cooking good food and baking delicious desserts.