Roasted pork loin with fall pasta

Ingredients

Pork loin

• 1½ lbs. 675 g boneless, untrussed Quebec pork loin roast
• 2 tbsp. 30 mL Dijon mustard
• 2 tbsp. 30 mL maple syrup
• 1 tbsp. 15 mL dried oregano
• 1 tbsp. 15 mL dried basil
• 2 tsp. 10 mL ground fennel seeds
• 1 tbsp. 15 mL olive oil

Pasta

• 2 tbsp. 30 mL olive oil
• 1 onion chopped
• 1 zucchini diced
• 1 red bell pepper, seeded and cubed
• 3 cloves garlic minced
• ½ tsp. 2.5 mL crushed red pepper flakes (or more to taste)
• 3 tbsp. 45 mL tomato paste
• 2 cups 500 mL tomato coulis (passata)
• 1 cup 250 mL store bought red pepper spread
• 2 cups 500 mL cherry tomatoes
• 1 lb. 454 g pennine or orecchiette
• 1 ball fresh mozzarella (7 oz./200 g), drained and torn into pieces
• Small basil leaves, to taste
• Parmesan cheese, finely grated, to taste