Orecchiette in a Marinara Sauce with Smoked Pork Tenderloin

The other day, I mentioned how much I love smoked pork tenderloin. It is one of the quicker meat cuts to smoke and is great added to a dish. The smokey flavor can add a whole new dimension to the taste of a meal. This pasta recipe is a great example. The simple marinara sauce and orecchiette pasta have a bright flavor. The smokiness of the tenderloin counterbalances the bright fresh flavors incredibly well. I used an Italian herb blend for the rub on the pork tenderloin, which was the perfect choice for this Italian inspired dish.

I smoked the tenderloin in my Bradley Digital 4-Rack Smoker and used hickory wood. Full details on how to smoke a pork tenderloin can be found here.

Orecchiette in a Marinara Sauce with Smoked Pork Tenderloin

Orecchiette in a Marinara Sauce with Smoked Pork Tenderloin

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Steve Cylka


  • 1 pork tenderloin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 2 tbsp olive oil
  • 1 onion , diced
  • 1 pepper (green or other color), diced
  • 2 garlic cloves , minced
  • 2/3 cup red wine
  • 3 cups or 1 (720ml) jar passata sauce or crushed tomatoes
  • 1/2 tsp salt
  • 1/4 cup fresh basil , sliced
  • 500 g (1 pound) orecchiette pasta (or any other pasta)


  • Make the rub for the tenderloin by mixing together the garlic powder, 1 tsp salt, sugar, dried oregano, dried basil and dried thyme. Rub all over the meat.
  • Smoke the pork tenderloin at 225F for 2 1/2 to 3 hours. Full details for smoking pork tenderloin can be found here.
  • In a saucepan, heat the oil on medium heat. Add the onion, pepper and garlic. Cook, stirring often for a few minutes.
  • Add in the red wine. It will bubble and the alcohol will evaporate. Cook for another 3-4 minutes.
  • Stir in the passata sauce (or crushed tomatoes). Bring to a boil and then lower heat to a simmer.
  • Let the sauce simmer for 10-15 minutes and add salt.
  • Cook pasta according to package directions. Strain.
  • Stir the sauce and fresh sliced basil in with the pasta.
  • Serve with smoked pork tenderloin sliced and on top of the pasta.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Mmm! Seems yummy!
    I’ve never tried orecchiette with smoked pork. I will try this recipe soon… Seems pretty easy to follow.

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