Oven Cooked or Instant Pot Pork Ragu

Oven Cooked or Instant Pot Pork Ragu

Because this is pork and its comfort food made easy.  That is a win!!!  This can can be served over pasta, topped on a baked sweet or white potato, rolled into a sandwich, tossed into soups or made veggie heavy by eating over zoodles (zucchini noodles) or in a salad. (Courtesy of Dinner and a Love Story)

Yields: 6 servings

Ingredients:

  • 2 – 2 1/2 lb pork tenderloin
  • 1  onion, chopped
  • 3 Tablespoons minced garlic
  • 2 tsp salt
  • 1 tsp. pepper
  • 2 tablespoons olive oil
  • 1 Tablespoon butter
  • 1 large can whole tomatoes, with juice
  • 1 cup red wine
  • 3 tsp. thyme
  • 1 Tablespoon  oregano
  • 1 Tablespoon fennel seeds
  • 1 Tablespoon hot sauce (like Franks)

For Serving:

  • Gluten Free or Whole Grain pasta, egg noodles, baked potatoes, loaf of french bread, polenta, zoodles
  • Freshly grated Parmesan

Directions for Oven:

  1. Preheat oven to 325°F.
  2. Liberally salt and pepper the pork roast.
  3. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn.
  4. Add pork roast to pan and brown on all sides, about 8-10 minutes in all.
  5. Add the onion and garlic and saute for 1 minute.
  6. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.
  7. Braise for 3-4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.)
  8. Meat is done when it’s practically falling apart. Put on a cutting board and pull it apart with two forks, then add back to pot and stir.
  9. When it’s is ready, put into individual bowls and top with ragu and lots of Parm.

Directions for Instant Pot:

  1. Liberally salt and pepper the pork roast.
  2. Turn the Instant Pot to “Saute” and adjust to “high”
  3. Add olive oil and butter to Instant Pot just until butter melts, but does not burn.
  4. Add pork roast to pan and brown on all sides, about 8-10 minutes in all.
  5. Add the onion and garlic and saute for 1 minute, still on “Saute” mode.
  6. Now add tomatoes, wine, thyme, oregano, fennel, and hot sauce to the Instant Pot and bring to a boil.
  7. Hit the “Cancel” button and lock the cover in place, turning the valve to “sealed”
  8. Cook high pressure 45 minutes. Natural release,  shred the pork with 2 forks.
  9. Serve over your favorite serving suggestion above