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Pot-Roasted Pork with Sweet Peppers

Pot-Roasted Pork with Sweet Peppers

by 16 people

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Makes: 4 servings

Prep: 15 mins

Cook: 1 hr

  • 3 tablespoons vegetable oil
  • 1 boneless pork end loin roast (about 1 3/4 lbs.)
  • Salt and pepper
  • 3 medium bell peppers, preferably red, orange and yellow, cut into 1-inch pieces
  • 1 medium onion, halved and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 4 leaves fresh sage
  • 1 medium tomato, chopped
  • 1/2 chicken broth
  1. In a large, deep skillet, heat 2 tbsp. oil over medium-high heat. Season the pork with salt and pepper and brown on all sides, about 7 minutes; transfer to a plate. Pour off the fat.
  2. Add the bell peppers, onion, garlic, sage and remaining 1 tbsp. oil to the pan and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until slightly softened, 8 to 10 minutes. Add the tomato and broth to the pan and bring to a boil over medium-high heat. Add the port, cover and cook over low heat, turning the meat once, until an instant-read thermometer inserted in the center registers 145 degrees , about 40 minutes.
  3. Remove the pan from the heat. Transfer the pork to a cutting board and let rest for 10 minutes. Slice into 1/4-inch-think pieces and transfer to a platter or plates. Meanwhile, place the vegetables and juices back on the heat and bring to a simmer; serve with the pork.
  • An extra buck will buy you ... buttery egg noodles. Stir 1/2 lbs.cooked noodles with 2 tbsp. butter to coat.
Tip Change It Up!
  • Use your favorite bell pepper color combo. Choose from red, orange, yellow and green.