Pork -n- Peppers
6 Servings
INGREDIENTS:
2 Pound Pork Sirloin Roast
1 Cup Onion, Chopped
2 Cloves Garlic, Minced
2 Cups Beef Broth
1/4 Teaspoon Salt
2 Tablespoons Cornstarch
1 Tablespoon Vegetable Oil
1 10 Ounce Jar Whole Pepperoncini
2 Teaspoons Italian Seasoning, Crushed
1/4 Teaspoon Ground Black Pepper
"1 Red Sweet Pepper, Cut Into 1-1/2"" Strips"
8 Ounces Angel Hair Pasta, Cooked And Drained
DIRECTIONS:
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.