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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. pork sirloin roast
- 1 Tbsp. vegetable oil
- 1 cup onions (chopped)
- 10 oz. pepper (whole salad, drained, pepperoncini)
- 2 cloves garlic (minced)
- 2 tsp. italian seasoning (crushed)
- 2 cups beef broth
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1 red bell pepper (medium, cut into 1 1/2-inch strips)
- 2 Tbsp. corn starch
- 8 oz. fettucine (OR spaghetti, cooked and drained)
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Directions
- In Dutch oven or large covered pot, 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 pot. Sprinkle with salt and pepper. Cover and simmer 1 hour. Add red pepper strips; cook 15 minutes more.
- Remove meat from pot. Stir together the remaining 1 cup broth and cornstarch. Add to pepper mixture in pot. Cook and stir until thickened and bubbly. Cook 1 minute more. Slice meat to serve with hot pasta and pepper sauce.
NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol105mg35% |
| Sodium470mg20% |
| Potassium1350mg39% |
| Protein45g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber15g60% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C60% |
| Calcium25% |
| Iron90% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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