Moist heat cooking creates
a tender and savory roast. Complete the meal with a mixed green
salad and warmed Italian bread.
Pork 'n Peppers
- 1 (2-pound) pork sirloin
roast
1 tablespoon vegetable oil
1 cup chopped onion
1 (10-ounce) jar whole salad peppers, drained (pepperoncini)
2 garlic cloves, minced
2 teaspoons Italian seasoning, crushed
2 cups beef broth
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 medium red sweet red pepper, cut into 1 1/2-inch strips
2 tablespoons cornstarch
8 ounces fettuccine or spaghetti, cooked and drained
- In kettle or Dutch oven,
brown roast in hot oil on all sides. Drain off any excess fat.
- Seed and slice pepperoncini
peppers. Add onion, sliced peppers, garlic, Italian seasoning
and 1 cup of the broth to kettle. Sprinkle with salt and pepper.
Cover and simmer 1 hour.
- Add red pepper strips;
cook 15 minutes more.
- Remove meat from kettle.
- Stir together the remaining
1 cup broth and cornstarch. Add to pepper mixture in kettle.
Cook and stir until thickened and bubbly. Cook 1 minute more.
- Slice meat to serve with
hot pasta and pepper sauce.
Serves 6.
Nutrition Facts
Calories 413 calories
Protein 36 grams
Fat 14 grams
Sodium 650 milligrams
Cholesterol 97 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
