Fennel-Cheddar Sauced Pappardelle and Pulled Pork with Roasted Vegetables

October 16, 2010 § 2 Comments

I have created this recipe for Marx Foods’ Truffles, Pasta and More Recipe Contest. On Wednesday, I was emailed by Marx Foods and found out that I had been selected to compete with nine other bloggers. The task is to create an original recipe using some of their products. Yesterday I received the gift box containing 1 lb of pappardelle pasta, a sample of black truffle salt, a sample of dried porcini mushrooms and a sample of fennel pollen. I had to use the pasta and at least one of the other ingredients I was given. I could smell the fennel pollen as soon as I opened the box and I knew I needed to use it. If you haven’t used fennel before, it has a pretty strong licorice taste, and the pollen has an even MORE concentrated flavor which is perfect with pork. Pappardelle is a ribbon-like pasta, much like fettuccine, so I decided to make a cream sauce for the pasta.

Fennel-Cheddar Sauced Pappardelle and Pulled Pork with Roasted Vegetables:

Serves 8-10
– 1 lb Pork Loin (scale the marinade up for more and use the leftovers in anything and everything!)
– 2 cups water, or 1/2 cup for 1 lb of meat
– 1/2 cup white wine vinegar, or approx 1 Tbs for for 1 lb of meat
– 1/2 cup Worcestershire sauce, or approx 1 Tbs for 1 lb of meat
– 2 Tbs melted butter, or 1/2 Tbs for 1 lb of meat
– 2 Tbs brown sugar, or 1/2 Tbs for 1 lb of meat
– 2 tsp fennel pollen – 1 tsp for the pork marinade, 1 tsp for the vegetables, or 1/2 tsp – 1/4 tsp for the marinade, 1/4 tsp for the vegetables for 1 lb of meat
– 2 tsp truffle salt – 1 tsp for the pork marinade, 1 tsp for the vegetables, or 1/2 tsp – 1/4 tsp for the marinade, 1/4 tsp for the vegetables for 1 lb of meat
– pinch of crushed red pepper flakes to taste, a bit for the marinade and a bit for the vegetables
– 8 clove of garlic, crushed and cut in half or left whole, or 1-3 cloves for 1 lb of meat
– approx. 1 lb total of cauliflower and broccoli – I bought one head of cauliflower and 2 crowns of broccoli

– 1 lb pappardelle pasta – a ribbon like pasta
– 5 Tbs butter
– 5 Tbs flour
– 2 1/2 cups milk
– 1 lb brick of cheddar cheese, grated

Prepare your marinade by combining water, vinegar, worcestershire sauce, butter, brown sugar, 1 tsp of the fennel pollen and 1 tsp of the truffle salt. Whisk the marinade thoroughly. Cut a few slits into the pork loin and place it, slits down, in a casserole dish. pour half of the marinade on top of the loin, turn it over and pour the rest of the marinade on top. Push your pieces of garlic into the slits of pork loin. Baste the pork loin with the marinade and refrigerate it overnight. Baste as often as possible (every couple of hours when you aren’t actually asleep) until you are ready to cook it – I prepared the marinate at about 5:30 PM last night, basted it then and at about 6:30, 7:30 PM, 9:30 PM, 10:30, 11:30 PM and then at 7:30 AM before I put it in the slow cooker.

Place the pork loin in the slow cooker along with the marinade and cook on low for 9-10 hours. Preheat the oven to 375 degrees F. for the vegetables right before taking the pork out of the slow cooker. Take the pork out and pour the leftover juices into a bowl. Shred the pork with two forks. Return this to the slow cooker and pour the juices on top of it. Let this cook for 45 minutes – 1 hour longer.
Immediately prepare your vegetables. Cut the broccoli and cauliflower into florets. Cover the baking sheet(s) with olive oil or cooking spray, place the florets on top of the baking sheet and cover the vegetables with olive oil or cooking spray. Sprinkle the remaining fennel pollen, truffle salt and crushed red pepper flakes on top of the vegetables. Roast for 45 minutes, timing it so that the vegetables will be done right after the pasta and pork are done.

Bring water to boil for pasta and cook pasta with a sprinkle of sea salt and olive oil. While the pasta cooks, make the cheddar cream sauce: melt the butter in a saucepan and then whisk in the flour. When this starts to thicken, bubble and brown, pour in the milk. Whisk this continuously to avoid letting it burn, until it thickens. When it thickens, reduce the heat and begin to add handfuls of the grated cheese. When the sauce is complete, pour it on top of the pasta. Add the pulled pork to the bowl of pasta and mix it all together. Plate the pasta and then place a serving of vegetables on top of each serving of pasta. Serve and enjoy!

I submitted this to Presto Pasta Nights which is being hosted by Tigerfish of Teczcape

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