First off, you have to know that I tried this “recipe” without knowing whether it was going to be good or not and I also forgot to write down the exact portions I used for the ingredients so that’s why this recipe is called ”Freestyle”. Now, it’s always good to let yourself go and wonder away from a structured recipe because that way, you taste your food a lot more in the process of making it. You  develop a sense of taste which brings you to know what kind of flavour your dish is missing. I love it! So for this recipe, I will tell you what I used and approximately how much I used of each ingredients but please be aware that the measurements may not be accurate so challenge yourself and taste your food! I am telling you, it’s quite the rewarding experience when you can say that you have created your own dish!

pork pastaSo initially, I decided to put my pork tenderloin in the slow cooker to make enchiladas so I had some beef broth (about half way up the side of the pork tenderloin), some cumin, garlic powder, chili powder and a bit of cayenne pepper. Two hours in, Karl calls me and we end up deciding to make a pasta dish with the pork so on I went a added red wine to the slow cooker. At that point, I was not so sure about what I was going to end up with but I went with it anyways! You’ll see for yourself if you decide to try this 🙂

Anyways peeps! Have fun because that’s what cooking should be all about 🙂

Course: Dinner    Yield: 4 servings    Prep Time: 10 mins    Cook Time: 190 mins  


  • 1 pork tenderloin
  • 1 Teaspoon of chili powder
  • 1 Teaspoon of cumin powder
  • 1 Teaspoon of garlic powder
  • 1/4 Teaspoon of cayenne pepper
  • 1 Tablespoon of olive oil
  • 3 garlic cloves, minced
  • 1 28 oz can of chopped tomatoes
  • 1 Tablespoon of concentrated liquid beef broth
  • 10 tagliatelle nests
  • 2 to 3 Cup of fresh baby spinach
  • 1/2 Cup of heavy cream
  • 1 Cup of dry red wine


  1. To start, put your pork tenderloin in your slow cooker with some beef broth, enough to cover about half of the tenderloin.
  2. Add in the the chili powder, the garlic powder, the cumin (about a teaspoon of each) and about a quarter of a teaspoon of cayenne pepper.Mix everything, cover and cook on high for 2 hours. After the 2 hour mark, add about a cup of dry red wine to the slow cooker and let it cook for another 2 hours.
  3. Take the pork out on a cutting board and pull the meat apart to make pulled pork.
  4. Bring a large pot of salted water to a boil and cook the pasta just under al dente since they will be cooking a bit more in the pasta sauce.
  5. In a medium saucepan, put a tablespoon of oil and let it heat up. Add in 3 chopped garlic cloves and cook for a minute or two, stirring constantly to make sure they do not burn. Add in a cup and a half of the slow cooker juice in the saucepan as well as a 28oz can of chopped tomatoes and bring to a boil. Add in a table spoon of concentrated liquid beef broth, the cooked pasta as well as the pulled pork and let the sauce reduce to a good sauce consistency. At the end, add in the spinach and let it wilt. Add in about a half of a cup of heavy cream, mix it in and serve!
November 11, 2011
November 28, 2011