Roast Pork Loin with Pasta
Savor the perfect pairing of comfort and elegance with this Roast Pork Loin with Pasta recipe. Featuring tender, herb-rubbed pork loin roasted to golden perfection and served over al dente pasta tossed in a buttery Parmesan sauce with a hint of zesty lemon, this dish is pure perfection. A pan sauce crafted from white wine and chicken stock elevates the flavors, while fresh rosemary, thyme, and parsley add an aromatic finish. Ideal for dinner parties or a hearty family meal, this recipe strikes the right balance of rustic charm and gourmet flair. Serve it up and watch as this delightful combination of juicy pork and creamy pasta becomes a new favorite. Perfect keywords: roast pork loin, pasta recipe, herb-crusted pork, family dinner ideas, pork and pasta recipes.
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Recipe Information
Ingredients
- 2 lbs Pork loin (boneless)
- 4 tbsp Olive oil
- 4 cloves Garlic cloves (minced)
- 2 tbsp Fresh rosemary (chopped)
- 1 tbsp Fresh thyme (chopped)
- 2 tsp Salt
- 1 tsp Black pepper (freshly ground)
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 12 oz Uncooked pasta (spaghetti or linguine)
- 3 tbsp Butter
- 0.5 cup Parmesan cheese (grated)
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Lemon zest
- 4 quarts Water (for pasta)
- 1 tbsp Salt (for pasta water)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and rub it all over with 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork loin for 25-35 minutes, or until the internal temperature reaches 145°F (63°C).
While the pork is roasting, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the pasta, cooking until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
Once the pork loin is done, remove it from the oven and transfer it to a cutting board. Cover with aluminum foil and let it rest for 10 minutes.
Place the skillet used for the pork back on the stove over medium heat. Add the white wine and chicken stock, scraping the bottom of the pan to deglaze. Cook for 3-4 minutes, or until slightly reduced.
Meanwhile, in a large pan, melt the butter over medium heat. Add the cooked pasta, reserved pasta water (as needed for desired sauce consistency), Parmesan cheese, and lemon zest. Toss until the pasta is evenly coated.
Slice the pork loin into 1/2-inch thick pieces.
To serve, add the pasta to plates as a base, top with sliced pork loin, and drizzle with the pan sauce. Garnish with fresh parsley.
Nutrition Facts
Calories |
4946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.2 g | 331% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 14017 mg | 609% | |
| Total Carbohydrate | 271.6 g | 99% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 11.2 g | ||
| Protein | 342.7 g | 685% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1647 mg | 127% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4970 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
