Orecchiette in a Marinara Sauce with Smoked Pork Tenderloin
(green or other color), diced
(720ml) jar passata sauce or crushed tomatoes
(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
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.
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