Pork Recipe

Marinate the pork

Pat the pork dry with paper towels. In a bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, 100 ml dry white wine, 2 tsp salt and 1 tsp black pepper. Rub the marinade thoroughly over the pork, massaging it into the surface. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Sear and roast the pork

Remove the pork from the refrigerator 30 minutes before cooking to come toward room temperature. Preheat the oven to 180°C (350°F). Heat 1 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering. Sear the pork on all sides until a deep golden brown, about 3–4 minutes per side. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 63°C (145°F), about 25–35 minutes depending on thickness. Remove from oven, transfer pork to a cutting board, tent loosely with foil and rest 10–15 minutes (carryover cooking will bring it to about 66°C/150°F). Reserve pan juices in the skillet for later use.

Slice the pork

After resting, slice the pork into 6–8 mm (1/4–1/3 inch) thick slices against the grain. Keep warm while you finish the sauce and pasta.

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions (usually 9–12 minutes). Reserve 240 ml of pasta cooking water, then drain the pasta and set aside.

Build the sauce

While the pasta cooks, return the skillet with reserved pork pan juices to medium heat (if you used a different pan, use a large sauté pan). Add 30 g butter and 1 tbs olive oil. Sauté the finely chopped shallot for 2–3 minutes until translucent, then add 1 minced garlic clove and cook 30 seconds until fragrant. Pour in 120 ml stock and scrape any browned bits from the pan. Add 400 g tomato passata and bring to a gentle simmer, then stir in 120 ml heavy cream and 0.25 tsp red pepper flakes. Simmer gently 4–5 minutes to meld flavors. Taste and season with 1 tsp salt and 0.5 tsp black pepper, adjusting as needed.

Finish sauce with cheese and pasta

Lower heat to very low. Add the drained pasta to the sauce along with 80 g grated Parmesan. Toss to coat, adding reserved pasta water a few tablespoons at a time as needed to reach a silky consistency (you may not need all the water). Stir in torn basil leaves. Cook together 1–2 minutes so the pasta absorbs flavors.

Assemble and finish

Add 15 g butter to the pasta and stir until glossy. Arrange pasta on warmed plates or a serving platter. Fan slices of rested pork over the pasta. Spoon any additional pan juices or a little extra sauce over the pork for moisture. Sprinkle chopped parsley and extra 30 g Parmesan on top, finish with 1 tbs lemon juice and a few torn basil leaves.

Serve

Serve immediately while hot. Offer extra Parmesan and freshly ground black pepper at the table.