2 pounds pork sirloin roast
1 tablespoon vegetable oil
1 cup chopped onion
1 10-ounce jar salad peppers (pepperoncini), drained
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 sweet red pepper, 1 1/2" strips
2 tablespoons cornstarch
8 ounces fettuccine or spaghetti, cooked and drained
Servings: 6
1. 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.
2. 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.
Preparation Time: 1 hour 25 minutes
1 tablespoon vegetable oil
1 cup chopped onion
1 10-ounce jar salad peppers (pepperoncini), drained
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 sweet red pepper, 1 1/2" strips
2 tablespoons cornstarch
8 ounces fettuccine or spaghetti, cooked and drained
Servings: 6
1. 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.
2. 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.
Preparation Time: 1 hour 25 minutes
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