TUSCAN RAGU AL FORNO,
WITH SEARED PORK MEDALLIONS
Ingredients
1/2 lb. Penne rigate, rotini, or other ridged or spiral pasta
1 lb. Pork tenderloin or loin, cut into 1/4-inch medallions
1 tbsp. Extra virgin olive oil
1 tbsp. Bacon fat
1 Carrot, coarsely chopped
1 Celery rib, coarsely chopped
1/2 Medium sweet onion, coarsely chopped
2 cloves Garlic, smash-peeled
14.5 oz. Can Stewed tomatoes in juice
1 tbsp. Tomato paste
1 c. Parmesan bread crumbs
1 c. Mozzarella, shredded
1 Bay leaf
1/2 c. Fresh basil
1 tsp. Dried oregano
1/2 tsp. Fennel or anise seed, crushed
1/2 tbsp. Badia Lemon Pepper seasoning
1-1/2 tsp. Granulated sugar
1/4 tsp. Lemon juice
1 small dash Frank's
Kosher salt, to taste
Ground black pepper, to taste
Directions
• In a cast iron skillet, heat the olive oil over medium flame.
• Preheat oven to 375F.
• Dry the pork medallions with paper towels, and season well with salt and pepper on both sides.
• Sear medallions on both sides, then remove to a 9x9x3 casserole treated with cooking spray and set aside. Sear in batches so as not to over-crowd the skillet.
• Once medallions are seared, melt the bacon fat in the skillet over low flame.
• Place mirepoix (carrot, celery and onion) and garlic in the bowl of a food processor fitted with the «S» blade. Pulse until very finely chopped but not pureed.
• Sautee the vegetables and garlic in the melted fat until tender but not browned, and set aside.
• Lightly puree the stewed tomatoes in a blender together with the basil, oregano, fennel or anise and Frank's.
• Place sauce in a saucepan, and heat to just simmering.
• Add the sauteed vegetbles and garlic, lemon pepper seasoning, lemon juice, sugar and tomato paste, stir well, and continue to simmer for about 5 more minutes.
• Remove sauce from heat, adjust the seasoning to taste, and set aside.
• Remove the bay leaf.
• Cover medallions with about half of the sauce.
• Cook the pasta as directed on the box until about a minute shy of al dente.
• Remove cooked pasta with a slotted spoon or spider scoop into the casserole over the sauced medallions.
• Cover evenly with the remaining sauce.
• Spread the Parmesan bread crumbs evenly over top, then cover evenly with the shredded mozzarella.
• Place casserole in oven and bake, uncovered, 25-30 minutes, until topping is browned and bubbling.
My great thanks to Lidia Bastianich who inspired this recipe. I was watching Lidia's PBS show this past weekend, and as I watched her prepare the dish on which this is based, I was – literally – salivating. I had a pork tenderloin in the fridge, but had completely different ideas for it for Sunday Dinner. Lidia's dish changed my direction!
My friend/brother/neighbor, with whom it has become a new tradition to share Sunday Dinner, has trouble with most red sauces causing heartburn. This sweet, bright sauce is not very acidic, and he enjoyed the dish tremendously. As did I. We both had seconds, and we both are fairly light eaters. Again: thanks, Lidia! You are one of my culinary idols!
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