Italian Slow Cooked Pork with Zucchini Noodles and Vodka Sauce

This hearty, flavorful dish combines tender slow-cooked pork, creamy vodka sauce, and fresh zucchini noodles for a delicious, gluten-free, and dairy-optional Italian-inspired meal. Perfect for healthy family dinners, and weekly meal prep!

Ingredients

For the Pork and Sauce Base:

• 1 Pork Tenderloin

• Chicken or Beef Broth (enough to cover the pork)

• 1/2 cup Tomato Puree (plus 1 cup for sauce later)

• 2 Red Bell Peppers (diced)

• 2 Carrots (diced)

• 1 Onion (diced)

• 2 cloves Fresh Garlic (whole for slow cooking, minced for sauce)

• 1 tbsp Olive Oil

• Whole Herbs (such as fresh thyme, rosemary, and bay leaves)

• Salt and Pepper (to taste)

  
  

For the Vodka Sauce:

• Reserved cooked vegetables from the slow cooker

• 1 cup Coconut Cream or Cashews (for dairy-free option)

• 1/4 cup Parmesan Cheese (optional, or substitute with nutritional yeast)

• 1 tbsp Olive Oil

• 1 tsp Italian Seasoning (or Herbs de Provence)

• 1/4 cup Vodka

• Additional Salt and Pepper (to taste)

  
  

For the Zucchini Noodles:

• 3 Zucchinis (spiralized into noodles)

  
  

Optional Toppings:

• Shaved Parmesan

• Toasted Pine Nuts

• Fresh Parsley, Thyme, and/or Basil

• Drizzle of Olive Oil

Instructions

1. Slow Cook the Pork:

1. In a slow cooker or Dutch oven, place the pork tenderloin and add enough broth to cover it.

2. Add 1/2 cup tomato puree, diced red bell peppers, carrots, onion, two whole cloves of garlic, olive oil, and whole herbs.

3. Season with salt and pepper to taste.

4. Slow cook for 5-7 hours, depending on your method. For slow cookers, use the low setting; for Dutch ovens, use a low stovetop heat or bake at 275°F (135°C).

5. Once done, remove the pork and herbs, setting the pork aside to shred and discarding the herbs.

2. Prepare the Sauce:

1. Strain the cooked vegetables from the slow cooker and blend them in a blender.

2. Reserve some of the cooking liquid for thinning the sauce, if needed.

3. To the blender, add:

   • 1 cup coconut cream or cashews

   • 2 minced garlic cloves

   • 1 tsp salt

   • Pepper to taste

   • 1 cup tomato puree

   • 1 tbsp olive oil

   • 1/4 cup Parmesan cheese (or nutritional yeast for a dairy-free option)

   • 1 tsp Italian seasoning

4. Blend until smooth.

5. Transfer the sauce to a pan, add the vodka, and simmer over medium heat until slightly thickened.

   
   

3. Prepare the Zucchini Noodles:

1. Spiralize the zucchinis using a spiralizer or another tool of choice.

2. No cooking is required; toss the raw zucchini noodles lightly in the vodka sauce, reserving a portion of the sauce for plating.

   
   

4. Shred the Pork:

1. Using two forks or gloved hands, shred the cooked pork into bite-sized pieces.

2. Toss the shredded pork in a small amount of reserved cooking liquid to keep it moist and flavorful.

   
   

Plating

1. Toss the zucchini noodles lightly in the vodka sauce.

2. Use tongs or forks to create nests of the noodles and place them on each plate.

3. Brush the plate with wide strokes of vodka sauce using a pastry brush for a restaurant-style presentation.

4. Place the pork on top of the zucchini noodle nests.

5. Garnish with Parmesan shavings, toasted pine nuts, and fresh herbs.

6. Drizzle with olive oil for a final touch.

   
   

Enjoy this Italian-inspired dish, where tender pork meets a creamy, flavorful vodka sauce on a bed of light, refreshing zucchini noodles. Perfect for sharing or savoring solo!