Pork Ragout

• 1 lb boneless pork loin
• 8 ounces hot Italian turkey sausage
• 1 cup chopped onion
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 cup chicken broth
• 1 cup white zinfandel wine
• 2 (28 ounce) cans Italian-style diced tomatoes
• 4 cups cooked whole wheat penne
• 14 cup grated parmesan cheese

1. Trim fat from pork;cut into 1/4 inch cubes.
2. Remove casing from sausage.
3. Cook sausage over medium heat until browned.
4. Remove sausage from pan with a slotted spoon.
5. Add onion to pan;saute 4 minutes or until lightly browned.
6. Add pork, and saute 5 minutes.
7. Add sausage, rosemary, salt and pepper.
8. Stir in broth and wine, scraping pan to loosen browned bits.
9. Bring to a boil; cook for 5 minutes.
10. Add tomatoes, and bring to a boil.
11. Reduce heat, and simmer 30 minutes.
12. Serve over pasta, and sprinkle with cheese.

pork loin, sausage, onion, rosemary, salt, pepper, chicken broth, white zinfandel wine, italianstyle, whole wheat penne, parmesan cheese

Taken from www.food.com/recipe/pork-ragout-279989 (may not work)