Pork with Sicilian spaghetti
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 629, total fat 24 G., saturated fats 5 G., proteins 47 G., carbohydrates 56 G., fiber 3 G., cholesterol 115 mg, sodium 490 mg, sugar 1 G.
Calories 629, total fat 24 G., saturated fats 5 G., proteins 47 G., carbohydrates 56 G., fiber 3 G., cholesterol 115 mg, sodium 490 mg, sugar 1 G.
Pan-fry the pork tenderloin until crispy and seal in all the juices, then bake it with cherry tomatoes, raisins, garlic, and pine nuts, topped with grated cheese, just like in Sicily. The pork will be tender, juicy, and incredibly flavorful. Slice thinly and serve with pasta and the sauce from the pan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large pork tenderloin (600-700 g), trimmed of fat
- 3 tablespoons extra-virgin olive oil
- 0.5 cup chopped fresh parsley
- 2 tsp crushed fennel seeds
- 1 clove garlic, minced
- 2 cups cherry or grape tomatoes, halved
- 1/4 cup golden raisins
- 1/4 cup pine nuts
- 1 cup lightly salted chicken broth
- 1/4 cup grated Pecorino Romano cheese, plus extra for serving
- 200 g spaghetti
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Recipes with similar ingredients: spaghetti pasta, pork tenderloin, grape tomatoes, cherry tomatoes, raisin, pine nuts, Pecorino Romano cheese, fennel seeds
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Brush the pork with 1 tablespoon of olive oil, sprinkle with 0.5 teaspoon of salt and pepper. Sprinkle the tenderloin with 2 tablespoons of parsley and fennel seeds, pressing them to adhere.
- In a large oven-safe nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes. Sprinkle the pork with the garlic, tomatoes, raisins, and pine nuts. Cook, stirring, until the tomatoes are slightly softened, about 1 minute. Add the broth and bring to a simmer.
- Sprinkle the pork with cheese, then place the skillet in the oven. Bake until a thermometer inserted into the center of the tenderloin registers 145°F (63°C), 15 to 20 minutes. Transfer to a cutting board and let rest; leave the vegetable mixture in the skillet.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain, then stir the pasta into the vegetable mixture along with the remaining 6 tablespoons of parsley; season with salt to taste and toss. Sprinkle with cheese. Slice the pork and serve with the pasta.
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