This Pork Ragu recipe is slow cooked in Italian herbs, red wine and tomato sauce for a delicious meaty dish, perfect served with pasta or polenta.
Many of you who read the blog regularly know about the crazy popularity of the Slow Cooked Beef Ragu recipe that I created last fall.
After appearing several times on The Huffington Post, this recipe has gone totally viral and I totally love that! It’s one of my favorite recipes that I’ve made several times and will continue to make over and over again.
That being said, I decided to put my own little twist on the dish wish slightly different herbs and substituting lean pork tenderloin for the beef.
I love using pork tenderloin in recipes, as evidence by my Chipotle Honey Pulled Pork Tenderloin Tacos, Slow Cooker Sweet and Sour Pork Tenderloin, Rosemary Sage Pork Tenderloin Skewers and Coffee Crusted Balsamic Pulled Pork Tenderloin.
The meat is tender, lean and healthy. It’s super flavorful without being fatty!
For this pork ragu recipe, I started cooking it on the stove top, then let it slow cook all day in The Wonderbag.
If you haven’t seen some of my other posts utilizing the awesomeness of The Wonderbag – Kale Turkey Soup, White Chicken Chili, Buffalo Cheeseburger Dip – it’s a portable slow cooking bag that does not need gas or electricity to continue slow cooking anything that has been brought to a boil on the stovetop.
It’s so convenient for taking to parties, picnics or camping, and I absolutely love using mine!
I popped this recipe in The Wonderbag in the morning, then left for the day and came home to hot, flavorful, tender, fall-apart pork!
Ingredients
- 4 garlic cloves (crushed)
- 2 tbsp fresh oregano (chopped)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 ½ – 2 lb pork tenderloin (cut into 2 inch cubes)
- 1 tbsp olive oil
- 1 large onion (chopped)
- 1 cup carrot (chopped)
- 1 cup celery (chopped)
- 3 cups beef broth
- ½ cup red wine
- 1 can (6 oz) tomato paste
- 1 can (15 oz) diced tomatoes
- 1 bay leaf
- 1 sprig rosemary
- 12 ounces pappardelle pasta or polenta
- ½ cup parmesan cheese (grated – optional topping)
Combine the garlic, oregano, salt and pepper in a large bowl. Add the pork tenderloin pieces and toss to coat.
Add the olive oil to a large pot or dutch oven on the stove over medium high heat. Add the pork and sear on each side for 1-2 minutes.
Add the onion, carrot and celery.
Sauté with the pork for 2-3 minutes. Pour the beef broth, red wine, tomato paste and diced tomatoes over the pork and stir to combine. Add the bay leaf and sprig of rosemary.
Cover and simmer on the stovetop over medium heat for 15 minutes. Remove from the heat and place in the Wonderbag to slow cook for 6-8 hours.
Remove the pot from the Wonderbag, uncover the pot and remove the bay leaf and rosemary sprig.
Remove the pork from the sauce and use a fork to shred the meat.
Serve the meat over pasta or polenta, topped with sauce from the pot.
Sprinkle parmesan cheese over the top.
Grab a fork and dig in!
Be sure to follow Wonderbag on Pinterest for more great recipe ideas utilizing the slow cooker bag!
Today’s post was sponsored by Wonderbag. Thanks for supporting all of the awesome WhitneyBond.com partners like Wonderbag!
♦ Gluten Free Option: This recipe is gluten free when served over polenta or with gluten free pasta. (Always make sure the beef broth used is gluten free.)
Ingredients
- 4 garlic cloves (crushed)
- 2 tbsp fresh oregano (chopped)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 ½ – 2 lb pork tenderloin (cut into 2 inch cubes)
- 1 tbsp olive oil
- 1 large onion (chopped)
- 1 cup carrot (chopped)
- 1 cup celery (chopped)
- 3 cups beef broth
- ½ cup red wine
- 1 can (6 oz) tomato paste
- 1 can (15 oz) diced tomatoes
- 1 bay leaf
- 1 sprig rosemary
- 12 ounces pappardelle pasta or polenta
- ½ cup parmesan cheese (grated – optional topping)
Instructions
- Combine the garlic, oregano, salt and pepper in a large bowl.
- Add the pork tenderloin pieces and toss to coat.
- Add the olive oil to a large pot or dutch oven on the stove over medium high heat.
- Add the pork and sear on each side for 1-2 minutes.
- Add the onion, carrot and celery.
- Sauté with the pork for 2-3 minutes.
- Pour the beef broth, red wine, tomato paste and diced tomatoes over the pork and stir to combine.
- Add the bay leaf and sprig of rosemary.
- Cover and simmer on the stovetop over medium heat for 15 minutes.
- Remove from the heat and place in the Wonderbag to slow cook for 6-8 hours.
- Remove the pot from the Wonderbag, uncover the pot and remove the bay leaf and rosemary sprig.
- Remove the pork from the sauce and use a fork to shred the meat.
- Serve the meat over pasta or polenta, topped with sauce from the pot.
- Sprinkle parmesan cheese over the top.
