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.
Orecchiette in a Marinara Sauce with Smoked Pork Tenderloin
- 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.