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Pork Ragout

Updated: Feb 13


  • 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


  1. Cut the pork tenderloin into 3-inch filets, salt and pepper each side and set to the side

  2. In a large pot or Dutch oven over medium heat, add the oil

  3. When the oil is hot, add the pork tenderloin and brown on each side, remove

  4. Add the diced carrot, onion, celery, and pepper and stir well, cook until the onion is translucent

  5. Add the garlic, salt, pepper, and the tomato paste, and stir until well incorporated

  6. Add the pork tenderloin pieces back into the pan, add the diced tomatoes over the top

  7. Add the red pepper flakes, rosemary, thyme, and sage, stir well, and bring to a boil

  8. Turn the heat to simmer, cover with lid and braise for about 1 hour, more if needed

  9. When the pork is breaking up and shredding with a fork. Turn the heat off

Serve of Ziti or Bucatini pasta

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