When I was preparing for last month’s Secret Recipe Club’s reveal and perusing my assigned blog, Mother Thyme, I found a boatload (and yes, I do mean boatload) of recipes that I wanted to try.
Jennifer is SO very talented and has an immense assortment of main dishes, desserts, side dishes and salads to choose from.
Knowing that I had quite a bit of pork loin in the freezer from when I purchased it on sale and that we absolutely LOVE a great beef ragu, I decided that Jennifer’s recipe for Slow Cooker Pork Ragu was something I definitely needed to make.
And making it in the crockpot??!!
Everything is easier in the crockpot!
AND, I even had a package of Pappardelle noodles in the pantry because to me, ragu is nothing if it’s not covering Pappardelle! Well, for me at least anyway.
There’s just something about those long, fat noodles. I think I’m gonna need to make some of my own one day.
2 tablespoons olive oil
2 1/2 pound pork loin
1 28 ounce can crushed tomatoes
3/4 cup chicken stock
1 medium onion, minced
3 medium carrots, grated
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly grated black pepper
1/4 teaspoon dried rosemary
1/8 teaspoon dried thyme
1 bay leaf
1/4 cup red wine
1 package Pappardelle noodles (you can also substitute your favorite pasta, I won’t be upset.)
In a large skillet over medium-high heat, heat olive oil.
In a small bowl, combine salt, pepper, rosemary and thyme and spread onto meat.
Place loin into heated skillet and brown on all sides.
Spray the inside of the crockpot with cooking spray and place the loin inside.
Cover with can of crushed tomatoes.
Pour in chicken stock.
Add red wine and bay leaf.
And it’s always a good meal when there’s leftovers for my Mr. the next day.
I give you BIG baking hugs and muffins!!