Pork Ragout
Updated: Feb 13

Ingredients
1 pork tenderloin
3 Tablespoons olive oil
1 red pepper, diced
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 Tablespoons garlic, minced
2 Tablespoons tomato paste
1 can diced tomatoes
1 Tablespoon rosemary
1 Tablespoon thyme
½ Tablespoon sage
½ Tablespoon red pepper flakes
Salt and pepper along the way
Method
Cut the pork tenderloin into 3-inch filets, salt and pepper each side and set to the side
In a large pot or Dutch oven over medium heat, add the oil
When the oil is hot, add the pork tenderloin and brown on each side, remove
Add the diced carrot, onion, celery, and pepper and stir well, cook until the onion is translucent
Add the garlic, salt, pepper, and the tomato paste, and stir until well incorporated
Add the pork tenderloin pieces back into the pan, add the diced tomatoes over the top
Add the red pepper flakes, rosemary, thyme, and sage, stir well, and bring to a boil
Turn the heat to simmer, cover with lid and braise for about 1 hour, more if needed
When the pork is breaking up and shredding with a fork. Turn the heat off
Serve of Ziti or Bucatini pasta