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Baked Pork and Pasta with Herb Crust

This hearty baked dish combines tender pork with pasta, topped with a savory herb crust for a comforting weeknight meal.

Main
Prep 20m · Cook 40m · Total 1h
11 ingredients

Inspired by the diverse culinary traditions connecting the urban vibrancy of New York City with the robust flavors of Brazilian cuisine, this recipe incorporates widely available ingredients for a deliciously satisfying main dish. The baking technique enhances the pork's juiciness while the pasta provides a comforting base. Seasonal September produce adds freshness, making it ideal for a cozy dinner at home. Inspired by Mamdani Meets Bloomberg, Once a Sworn Foe, for a ‘Cordial’ Discussion and Bolsonaro Convicted of Attempting a Coup in Brazil, Sentenced to 27 Years in Prison.

Instructions

  1. Preheat the oven to 200°C (390°F).
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
  3. Slice the pork tenderloin into bite-sized pieces and add to the skillet. Cook until the pork is browned and cooked through, about 5-7 minutes.
  4. Meanwhile, cook the penne pasta in salted boiling water until al dente, according to package instructions. Drain and set aside.
  5. In the skillet with the pork, add the halved cherry tomatoes and cooked pasta. Mix well to combine.
  6. In a separate bowl, combine the bread crumbs, chopped parsley, thyme, salt, pepper, and remaining tablespoon of olive oil.
  7. Transfer the pork and pasta mixture to a baking dish, spreading it evenly. Top with the herb crumb mixture.
  8. Bake in the preheated oven for 20 minutes, or until the top is golden brown and crispy.
  9. Remove from the oven and let it cool for a few minutes before serving.