Friday, May 18, 2007

Smoked Pork Loin, Leek and Gorgonzola Pasta

It's been quite a while since I posted a video but now I am back, this time cooking a Swedish inspired pasta dish with smoked pork loin which is a common ingredient in the Scandinavian Cuisine.

Episode 10: Cooking Smoked Pork Loin, Leek and Gorgonzola Pasta.

Smoked Pork Loin, Leek and Gorgonzola Pasta Recipe

4 smoked pork loin slices, 1" thick

1 leek

10 baby bella mushrooms

1 cup peas

1 1/4 cup Creme Fraiche (substitute with sour cream if not available)

3 oz crumbled Gorgonzola

1 lb Penne pasta (or any other shape you might want to use)

Start by boiling up plenty of water in a large pot to cook the pasta. Cook the pasta according to directions. In the meanwhile cut the pork loin across in thin strips and then cut in half, to half the length. Slices mushrooms and cut leek in 1/2" slices across. Saute the leek and mushrooms in butter in a frying pan on medium high heat for about 5 minutes until they soften and start to brown. Add pork loin and peas and saute for 1 minute. Add creme fraiche/sour cream and salt and pepper to taste. Bring to a boil, then lower the heat, and let simmer for about 4 minutes to heat everything through and cook the peas. Take of the heat and add the Gorgonzola and stir for it to melt. Taste and add more salt and/or pepper if needed. Serve over the pasta.

A super easy and fast recipe with a Swedish twist. Perfect for week night dinners.

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