Part of my problem is lack of experience. When I was a kid, I would help out my mom a lot in the kitchen, but most of the time I'd be working on side dishes or casseroles while she worked on the meat. And then in college I was just too poor to be buying most meats other than canned tuna or some hamburger.
I feel another problem is the cuts of meat I've been using. I know you can make a good meal out of any cut, but each one has it's own specific characteristics that need a special cooking method to make the most out of them. And I just haven't figured all of that out yet.
This recipe, however, was foolproof. I followed the directions exactly, and this meat was so tender and delicious. It was perfect. I can't wait to take this same idea and change the recipe around with all sorts of ideas that are floating through my head with it. I'm sure it will be fun to play with, but if you are looking for something easy, delicious, and simple, this recipe is it.
Rustic Pork Ragu
(from Real Simple)
1 2 ½-pound boneless pork loin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large onion, chopped
2 sprigs fresh rosemary, leaves picked and chopped
4 cloves garlic, chopped
1 35-ounce can crushed tomatoes with juices
1 pound cooked pappardelle or other flat noodle (I used rigatoni instead)
Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside. Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot. Return the pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stove top until the pork is tender enough to fall apart, 2 ½ to 3 hours. Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot. Serve over the pasta with the Romano sprinkled on top.
Yield: Makes 4 servings
Yield: Makes 4 servings
NUTRITION PER SERVING CALORIES 927(0% from fat); FAT 30g (sat 9g); PROTEIN 73mg; CHOLESTEROL 249mg; CALCIUM 186mg; SODIUM 1632mg; FIBER 9g; CARBOHYDRATE 92g; IRON 10mg