Sicilian Pork with Spaghetti

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/2 cup roughly chopped fresh parsley

2 teaspoons fennel seeds, finely chopped

1 clove garlic, minced

1 pint grape or cherry tomatoes, halved

1/4 cup golden raisins

1/4 cup pine nuts

1 cup low-sodium chicken broth

1/4 cup grated pecorino romano cheese, plus more for topping

8 ounces spaghetti


  1. Preheat the oven to 425 degrees F. Brush the pork with 1 tablespoon olive oil; season with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 2 tablespoons parsley and the fennel seeds, pressing to adhere.
  2. Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes. Scatter the garlic, tomatoes, raisins and pine nuts around the pork. Cook, stirring, until the tomatoes are slightly softened, about 1 minute. Add the broth and bring to a simmer. Sprinkle the cheese over the pork, then transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Remove to a cutting board and let rest; reserve the tomato mixture in the pan.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then add to the tomato mixture along with the remaining 6 tablespoons parsley; season with salt and toss. Top with cheese. Slice the pork and serve with the pasta.