Pork Loin with Linguine

The creamy red wine sauce compliments the seasoned pork loin nicely and is the perfect combination with the linguine.

Ingredients:

• 1 4-6 lb pork loin roast
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground black pepper
• 3 tablespoons extra virgin olive oil
• 1 cup medium dry red wine
• 3 sprigs fresh thyme
• 2 tablespoons butter
• 1/4 cup sour cream
• Salt and pepper to taste
• 1 lb linguine

Directions:

Cook linguine according to package directions. Drain in colander and keep warm over water. Preheat oven to 350 degrees. Season roast with salt and pepper. Brown roast on all sides in olive oil in a large roasting pan. Bake uncovered for 45 minutes to 1 hour, be sure pork has internal temperature of 165 degrees. Remove roast from pan and tent with foil. Bring sauce in pan to boil. Add thyme, butter and wine. Reduce to simmer and cook 5-8 minutes until reduced then turn off heat. Add sour cream, salt and pepper to taste. Mix in linguine. Add some pasta water if too thick. Slice roast and serve on top of linguine.

Number of Servings: 6-8