Price per serving for three: $2.62You will need to buy a pork loin. I bought two gorgeous pieces to tie up together as one. The price for the two loins was $6.48. If you want to buy the tagliatelle noodles, ($1.39) you can but if you have left over fettuccine noodles from yesterday, you can use those... depending on who will join you for dinner. What is the difference between the two noodles? Tagliatelle noodles are thinner than fettuccine and usually a bit wider. I really prefer them over fettuccine and linguine when it comes to any creamy sauce dish. I did not have to buy anything else today since I have potatoes in the pantry and all other ingredients on hand either in the pantry/fridge.
For the Pork and Potatoes
Take from your pantry list:
Red Pepper Flakes
Ground Pork Sausage
Garlic and Onion Powder
*Dried Herb Seasoning.
Turn on your oven to F400. Remember I have an old 1963 wall oven which loses a lot of heat so I often start on the higher heat and turn down from there depending on what I am cooking. Today, I will use a covered roaster to cook the pork and potatoes. I pour into the roaster some olive oil to cover the bottom and then sprinkle in some seasoning - sea salt, black/red pepper, garlic and onion powder. Then I lay in the tied together pork loins. Drizzle olive oil over the top and sprinkle generously all seasoning including dried herb seasoning. As for the amount of salt, always use to your taste/diet specifications. Wash as many small yellow potatoes as you think you will need, slice in half (leave on skins) and set in our the pork. Cover and slide into the oven. I leave the temperature on F400 for the first 15 min and then turn down the temp to F350 for another 15 min.
Today, I am making a creamy onion/dry Riesling and pork sausage sauce for the tagliatelle. To that sauce, on the end, I will also add one raw egg and stir into the hot sauce, just taken off the flame. I don't really need to cook the egg in the sauce as it will cook as I stir it into the hot sauce.
Get a large pot of water boiling for the noodles, add a pinch of salt. While the water is heating up, take out your covered skillet and add 3 tbs of olive oil and the same of coconut oil. Chop one onion and add that to the skillet, then add 1/4 lb of ground pork sausage, sprinkle in some dried herb seasoning. Stir this mixture breaking up the pork into fine crumble like pieces. Keep stirring on a med flame till the onion and pork start to brown on the edges. Then add 1/4 of dry Riesling. Turn down the flame to low and cover to simmer.
The water should be at a rolling boil, add the noodles and stir. Return to the pork and potatoes in the oven, check your potatoes for tenderness and check the pork to see if the juices run pink. It maybe that they need an additional 8 min in the oven. Be mindful of the noodles and simmering Onion/Riesling and pork sausage sauce. Check the pork and potatoes a second time as by now the potatoes should be glistening and tender. Remove them, from the roaster... just put them right into a serving dish, wrap with foil and cover with a heavy kitchen towel to keep warm. Put the pork back in uncovered for 5-min. Check your sauce. It is time to add the heavy cream - 1/4 cup (I do use heavy cream for sauces; note that I buy/use sparingly just 1 pint over a period of 7-8 days. Stir and remove from heat. Take the pork from the oven and let it rest. Then drain the noodles. The time has come to stir the egg into the sauce. Take the drained noodles and pour them into the skillet with the sauce. Toss this mixture in the skillet allowing the noodles to soak up everything and then empty onto a large serving platter, top with grated Parmesan cheese (Note *if you used left over noodles, then of course no boiling/cooking of noodles was necessary, just toss the cold noodles into the sauce and cook for 5 min. In this case, add the egg on the very last). Slice your pork loin on a platter and either put the potatoes along side the pork or leave them in the serving dish that they were keeping warm in. Say a blessing, pour the rest of the wine ... enjoy!