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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. pork loin (boneless, center cut, trimmed of excess fat.)
- salt
- pepper
- 1 Tbsp. vegetable oil
- 2 onions (large, peeled, trimmed, and diced)
- 6 garlic cloves (peeled and minced)
- 2 cups chicken stock (or broth)
- 1 cup Chianti
- 1 1/2 cups fire roasted diced tomatoes
- 8.5 oz. sun-dried tomatoes (julienne cut, with herbs packed in oil)
- 6 strips roasted red peppers (jarred)
- 5.75 oz. green olives (with pimientos, drained)
- 3.5 oz. capers (drained and rinsed)
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