Chicken and rabbit have been traditional meats in Cacciatore
forever, but recently when I’d done all the prep work for the dish, only to realize I’d accidentally thawed pork loin not chicken. I decided to give it a go. As it turned out, not only was the results delicious, but it was the recipe my guests asked me to bring for an upcoming potluck.
- 1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)
- 8 ounces crimini (baby bella) mushrooms
- 1 very large red onion, thinly sliced (about 3 cups) (Reserve 6 rings for salad)
- 1 each,large sweet red pepper and green bell pepper, seeded/coarsely chopped *
- 5 tablespoons e.v. olive oil, divided
- 2 tablespoons Sherry wine vinegar
- 4 lb. pork loin (1″ thick chops, cut into 4 even pieces.)
- kosher salt and freshly ground black pepper
- 1 ½ tablespoons minced fresh rosemary, divided
- ½ cup dry red wine
- 1 14 ½-ounce can diced tomatoes in juice (steam processed are best)
- 1 cup low-salt chicken broth
- 1/3 cup thinly sliced basil, divided
- 2 tablespoons drained capers, divided
- 12 ounces gemelli or penne, freshly cooked
* 2 cups mixed color sweet peppers may be substituted
- Preheat oven to 400°F. Combine plum tomatoes, mushrooms, onion and peppers in large bowl.
- Add 3 tablespoons oil and vinegar; toss to blend.
- Sprinkle generously with salt and pepper.
- Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes.
- Remove from oven and set aside. Reduce oven temperature to 350°F.
- Sprinkle pork with salt, pepper, and 1 tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat.
- Add pork and brown on both sides, about 2 minutes per side.
- Transfer pork to bowl and keep warm.
- Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, deglazing pan (about 1 minute).
- Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors.
- Return pork with roasted vegetables to sauce in skillet, remaining 1/2 tablespoon rosemary, half of basil, and half of capers.Place skillet in oven and roast uncovered until pork is cooked through , about 12 minutes. Don’t over cook.
- Remove skillet from oven, check seasonings, season with salt and pepper to taste if necessary.
Place pasta in large shallow bowl. Top with pork and sauce. Garnish with remaining basil and capers sprinkled over.
Serve with a crunchy lettuce, black olive, and mozzarella salad w/Purple Onion Vinaigrette along side hand broken chunks of sourdough baguette. Fresh garlic butter and your favorite red wine (mine is a fruity Cabernet, Sirrah or a robust Chianti round off this excellent dinner.
- six large rings purple onion. coarsely chopped
- 4 tbsp. eveo
- 2tbsp. red wine vinegar
- 1 tbsp. grey coupon mustard
- 1 tbsp. balsamic vinegar
- ½ tsp. each kosher salt fresh black pepper
Run chopped onion, with all other ingredients together in a small food processor or blender jar until emulsified. Toss with salad ingredients and serve immediately.
Cacciatore dinner that will have your family/ guests calling you Mama Mia.
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