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Pork loin with rigatoni in creamy leek sauce with balsamic vinegar
A family recipe, easy and quick that combines the juiciness of seared pork loin with al dente rigatoni in a creamy leek sauce enhanced with balsamic vinegar and a touch of nutmeg.
- Servings: 2
- Cook: 25 min
Ingredients
- 1 unit shallot, finely chopped
- 180 g rigatoni
- 250 g pork loin
- 250 g liquid cream
- 1 unit leek
- 1 g nutmeg
- 4 g vegetable broth powder
- 12 ml balsamic vinegar
- 1 teaspoon oregano
- 30 ml olive oil
- salt
- black pepper
Instructions
- Cook the pasta in a pot with plenty of water and a pinch of salt. When it comes to a boil, add the rigatoni and cook for 10–12 minutes until al dente. Drain and set aside.
- Peel and finely chop the shallot. Remove the roots and the darkest green part of the leek, discard it, cut the rest in half lengthwise and then into thin half-moon slices.
- In a pan, heat a drizzle of oil over medium heat. Season the pork loin with salt and pepper and sear it for 1–2 minutes on each side. Remove the meat and set aside.
- In the same pan, add another drizzle of oil and sauté the shallot for 1–2 minutes. Add the balsamic vinegar and the leek and cook for another 4–5 minutes, stirring occasionally, until softened. Season with salt and pepper to taste.
- Pour in the liquid cream, nutmeg, vegetable broth powder, and oregano. Stir well to combine the sauce. Add the reserved pork loin and cook for 1 minute. Remove the meat and let the sauce reduce for 1–2 minutes until thickened.
- Toss the sauce with the reserved pasta. Serve the rigatoni in creamy leek sauce and top with sliced pork loin.
Nutrition (per serving)
- Calories: 800 kcal
- Protein: 41 g
- Carbohydrates: 93 g
- Fat: 33 g
- Fiber: 6 g