Pork Marinara

– by Jean Fisher

Tender loin of pork in a rich tomato sauce over pasta served with salad and seasoned bread.

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Pork Marinara

Print out the recipe for Pork Marinara

Serves 4

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12 ounces pork loin
1 tablespoon & 1 teaspoon olive oil
4 cups canned tomatoes, undrained
2 cups tomato sauce
2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 ounces red bell pepper
4 ounces onion
1 tablespoon & 1 teaspoon garlic
1/4 teaspoon oregano
6 ounces spaghetti
8 ounces side salad
2 tablespoons your favorite salad dressing
4 slices Italian bread
1 tablespoon & 1 teaspoon olive oil
2 teaspoons Italian salad dressing

Full-day menu and grocery shopping list to accompany Pork Marinara

From kitchen to table in 40 minutes.

Directions

Dice pork loin and brown in olive oil over medium heat in a large skillet.
Fill a large saucepan with water for pasta and heat on high.
While water is heating, make Marinara sauce.
Add tomatoes, tomato sauce, lemon juice, and red wine vinegar to skillet with pork. Reduce heat to low and stir.
Dice red bell pepper, onion and garlic and add to sauce. Sprinkle oregano over the top and stir to mix all ingredients. Reduce heat to the lowest setting and stir occasionally.
When water is boiling rapidly, add spaghetti and cook until tender (about 8 minutes).
When spaghetti has cooked for one or two minutes, prepare seasoned bread.
Pour olive oil and Italian salad dressing onto a griddle and turn heat on to medium-high. Allow oil and dressing to get hot (15 seconds or so) and place sliced bread in oil.
Brown on one side, turn and brown other side.
Drain and rinse spaghetti. Top with Marinara sauce and serve with salad and seasoned bread.