Today I’m making the second dish using my leftover Fennel And Garlic Roasted Pork Loin to make a one-pot meal. This is my Fennel And Garlic Roasted Pork With Asparagus And Penne Pasta.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 2 to 4 servings
Equipment: 1 large rondeau (deep-sided frying/braising pan) colander, 1 (3-quart) saucepot, 1 (6-quart) saucepot, vegetable peeler or Microplane, chef’s knife

Ingredients:
1 pound of leftover fennel and garlic roasted pork loin, 2-inch diced cubes
1 pound of asparagus, blanched, cut on the bias into 2-inch pieces
1 box (1 pound) of Penne Rigtate
1/2 pint of grape tomatoes, halved
3 clove of garlic, thinly sliced
1/3 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of red pepper flakes.
2 cups of chicken stock, unsalted
2 cups of starchy pasta cooking liquid
Parmigiano-Reggiano cheese, freshly grated or shaved for garnish
2 tablespoons of Italian flat-leaf parsley, finely chopped

Directions For Blanching Asparagus:
First, rinse the asparagus stalks under cold water to remove any dirt or sand. Take one of the stalks, hold it towards the bottom third of the stalk gently bending it until it breaks.  The bottom end that snapped off is the part of the asparagus that’s woody and very fibrous. The stalk breaks naturally where the tender part ends and the tough part begins.

In a 3-quart saucepot of salted boiling water (6 cups) add the asparagus. Cook for 2 to 3 minutes. Using a colander spoon or pair of tongs, immediately transfer the asparagus to an ice bath (a large bowl filled with ice water).  Allow the asparagus spears to cool down completely. This process is what’s known as “the shocking method”. You’re stopping the cooking process and setting the asparagus’ vibrant green color. Drain well before cutting the spears on the bias into 2-inch pieces.

In a large preheated rondeau (deep-sided frying/braising pan) over medium heat add olive oil. Next, add the crushed red pepper flakes and sliced garlic, shaking the pan to move the garlic around. Cook for 1 to 2 minutes or until the garlic becomes fragrant and light golden in color. Immediately add the halved grape tomatoes. Season with Kosher, occasionally stirring, cook for about 5 minutes, or until tomatoes start to break down. Add the unsalted chicken stock and leftover diced pork. Simmer for 15 minutes. Finally, add the asparagus stir to combine.

Meanwhile, in a large saucepot of boiling salted water, drop the pasta. Give it a big stir and cook for 10 to 12 minutes until al dente. Drain well then add to the pan, toss to combine. Add the hot starchy pasta cooking liquid to the pan to loosen up the sauce.

Remove the pan from the heat. Garnish with shavings of Parmigiano-Reggiano cheese and finely chopped flat-leaf parsley.

This is the second dish using my leftover roasted pork loin. There you have it, my Fennel And Garlic Roasted Pork With Penne Pasta.

https://lindalouhamel.com/2014/02/18/my-recipe-for-fennel-and-garlic-boneless-pork-loin/