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Moist heat cooking (braising)
creates a tender and savory roast. Complete the meal with a mixed
green salad and warm 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.
Recipe provided courtesy
of Pork, Be Inspired®.
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