Recipe: Cinnamon Tomato Pasta w/ Apple Balsamic Pork Loin #DominickIntl

Perfect Fall Dinner

Looking to spice dinner up a bit? Want something Autumny to serve to your family? Tweak a recipe you love with an international ingredient and experience the magic. You can find international grocery staples now at Dominick's so don't fret about finding the nearest Italian Import or Polish Deli; you can create international locally!


Pasta. We associate it immediately as Italian, but did you know that Greeks love their pasta too? What I found to be the distinguishing factor is the seasoning in the sauce. Cinnamon. Yep, cinnamon in the tomato sauce takes it south of the boot. Here is a quick and easy Greek Tomato Sauce that sends the scent of Autumn throughout your kitchen!


Cinnamon Pear Tomato Pasta

3 tbsp Olive Oil
1 Medium Onion, chopped
1 tbsp Garlic, minced
2 tbsp Oregano, Fresh
1 Bay leaf
1 tsp Cinnamon
1/2 tsp All spice
3 tsp sugar
1 28 oz can Dell' Alpe Imported Pear Tomatoes, chopped
1 28 oz can Dell' Alpe Crushed Tomatoes
Salt & Pepper to taste
1 lb Racconto Mezza Rigatoni

In a large pot sweat the onion and garlic in olive oil, about 5 minutes on medium heat. Add tomatoes and seasonings. Stir. Bring to boil for 5 minutes then reduce to low. Let simmer for about 30 minutes. Add sugar, 1 tsp at a time and adjust to taste. I like my sauces less acidic and sweet, 3 tsp will get it there.  Let simmer another 30 minutes. Stir frequently. Add salt and pepper to taste.

Cook your Racconto pasta according to directions on package. Remove bay leaf from sauce and serve over the pasta. 

This is a great base for other ingredients. Add meat if you like meat sauce. Have a bounty of peppers or spinach from your garden? Add those too. 


What other flavor of fall stands out beside cinnamon? APPLE! To go with the pasta I made a pork loin baked in an Apple Juice-Balsamic Vinegar Reduction. Here's the recipe:

Apple-Balsamic Pork Loin

2.5 lb pork loin
2 cups Garden Aseptic Apple Juice (found in the Polish food section at Dominick's)
1/2 cup Balsamic Vinegar
2 tsp sugar
1/4 tsp Cloves, ground

In a saucepan bring to boil the apple juice and balsamic vinegar.  Add sugar and cloves, turn heat down to medium and simmer until reduced by about 1/2. It will thicken a bit but not much. Should yield about 1/2 cup.

Heat oven to 325 degrees. Place pork loin in a baking dish. Pour reduction over the the pork loin, cover dish with foil and bake for 35 minutes. Pour the apple-vinegar sauce mixed with meat juices back in sauce pan. Bring to hard boil and reduce til syrupy. Pour half on pork loin, place back in oven and cook for another 10 minutes. Use a meat thermometer to make sure the pork is cooked through to 170 degrees.

Slice and plate pork. Drizzle remaining reduction over the slices or to the side for dipping.

Not feeling Greek or Polish? Well, Dominick's has over 1000 new international items with great everyday prices including Italian, Polish, Hispanic, German, Kosher, Irish, Asian, and Middle Eastern. Next on my shopping list? German SpaetzleAuf Wiedersehen.


WAIT! 

Want to win a $50 Dominick's Gift Card to try out some new international items? 
SIMPLE, just Tweet me about your favorite international ingredient.  
Use this as your template:  
@TheMomStandard My Favorite Intl ingredient/dish is _______! #DominicksIntl @Dominicks  
A winner will be chosen Sunday evening!


*I was provided a Gift Card to purchase ingredients needed for my recipe creations. 
All opinions are my own.*






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