Sauteed Pork Loin with Spaghetti and Mixed Vegetables


Sauteed Pork Loin with Spaghetti and Mixed Vegetables
Preparation time
Cooking time


For 4 Person(s)


  • 2 1/2 pound(s) pork loin
  • 6 tablespoon(s) Grace Vegetable Oil
  • 3 clove(s) garlic, chopped
  • 1/4 cup(s) mustard
  • 1 teaspoon(s) peppercorn, crushed
  • 1/4 cup(s) onion, chopped
  • 1 cup(s) chicken stock
  • 1/4 cup(s) Grace Fish and Meat Sauce
  • 1/4 cup(s) Grace Tomato Ketchup
  • 2 tablespoon(s) Margarine
  • 1 medium red sweet pepper, julienne
  • 1 can(s) Grace Mixed Vegetables, drained
  • 1 packet(s) Grace Spaghetti, boiled, drained
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) Grace Caribbean Traditions Black Pepper
  • 1 tablespoon(s) sugar
  • 1 cup(s) Grace Mango Nectar
  • 4 tablespoon(s) White Rum
  • 6 whole Grace Pineapple slices
  • 1 medium tomato, diced
  • 2 cup(s) callaloo, chopped

Sauteed Pork Loin with Spaghetti and Mixed Vegetables Directions

  1. Place pork loin in a bowl and add 2 tablespoons Grace Vegetable Oil, 2 tablespoons chopped garlic, mustard, peppercorn and 2 tablespoons chopped onion. Toss pork loin in the seasoning mixture, cover and allow to marinate for about 30 minutes.
  2. In a skillet heat 2 tablespoons of Grace Vegetable Oil and arrange pork loin in the pan and allow to cook on each side for about 10 minutes. Remove from skillet and keep warm.
  3. De-glaze the pan using 1 cup chicken stock made from 1/2 packet Grace Cock Soup Mix. 
  4. Stir in the fish and meat sauce and tomato ketchup and allow to simmer for about 3 minutes, then set aside.
  5. Heat a second skillet, add 1 tablespoon Grace Vegetable Oil and 1 tablespoon Grace Hello Margarine. 
  6. Add  garlic and onion and half of the red sweet pepper. Fold in the Grace Mixed Vegetables and Grace Spaghetti, add salt and Grace Caribbean Black Pepper to taste, set aside.

    For Sauce
  7. Heat a third saute pan and add 1 tablespoon each of Grace Vegetable Oil and Grace Hello Margarine. 
  8. Stir in the sugar, mango nectar and white rum. Arrange the pineapple slices in the mixture and cook until the mixture becomes a syrupy. Remove pineapple slices from syrup and set aside.
  9. Return pan with syrupy mixture to the flame. Add remainder of red peppers and diced tomatoes, and fold in the callaloo and cook for about 4-5 minutes.

    To Serve: Arrange two overlapping slices of pork loin on a plate, the pasta, mixture in a pile and the callaloo arranged on 1-2 slices of pineapple. Garnish with a sprig of rosemary or 2 fried spaghetti sticks.

    Recipe Note: De-glaze : to add a liquid such as wine or stock to loosen food particles stuck to the bottom of the pan. This flavourful mixture can be used to make a sauce or gravy.

    Chicken Stock: May be made by boiling 1 packet Grace Cock Soup Mix with 4 cups water. Strain and use as desired.

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