Pork Pot Roast with Sweet Pepper Sauce

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With the holidays, my father’s passing, and my daughter leaving to go off to school, I haven’t been on the ball like usual with my planning meals and cooking. It seems like forever since I posted a Rachael Ray Wednesday recipe or a Food Star Friday. So yesterday, as I was scanning my email, I read one from my subscription to the Rachael Ray Show mailing. It was for a pork roast. BING the light bulb went of in my head…I have a pork roast in my freezer!!

Yay I found a recipe for my Rachael Ray Wednesday post!! All I needed were the peppers and I was good to go. So I asked Kevin to pick peppers up for me on the way home from work. It was funny how excited I was to make this meal. Like I said I am easily amused at times and it was a nice feeling to be so happy about cooking again.

Once I got down to the business of cooking I started to realize that I wanted to change a few things up in the recipe (of course) so this isn’t Rachael’s recipe as it was written. I am sure it would have been fantastic without the changes, but I can tell you that with the changes I made it was so good! My kitchen smelled amazing, the kids kept asking when dinner was going to be done because it smelled so good. It took 40 minutes to cook so Kevin and I went in the hot tub while we were waiting. The fan for the stove blows right out by the hot tub and we were both watching the timer because it was making our tummies rumble.

Once the roast was out and sliced I had people hovering around waiting for me to take pictures so they could dive in. Having a food blogger in the house can be a pain at times. I think this would have made wonderful leftovers but it never made it that far. The plate was clear in about 15 minutes! There was left over pepper sauce so Kevin sliced up some sausage and mixed it in to have a lunch for today. The pepper sauce is fantastic over rice too.

Pork Pot Roast with Sweet Pepper Sauce
3 tablespoons olive oil
1 boneless pork loin end roast (approx 2 pounds)
Salt and pepper
3 large sweet bell peppers, preferably red, orange, and yellow, cut into 1-inch pieces
1 large onion, cut in half and sliced thinly
3 cloves garlic, sliced
4 leaves of fresh sage
1 14-ounce can fire roasted diced tomatoes, drained
1/2 cup chicken stock
1/2 cup dry white wine
3 tablespoons all-purpose flour
4 tablespoons hot water (maybe a bit more)
In a large heavy bottomed skillet or dutch oven over medium-high heat, heat 2 tablespoons of the olive oil. Salt and pepper the roast and brown it on all sides. Transfer the roast to a plate.
Add the other tablespoon of olive oil to the pot and add in the peppers, onions, garlic, and sage, season with salt and pepper. Cover and reduce the heat to medium-low heat, stirring occasionally. Cook for about 10 minutes. Stir in the white wine, chicken stock, and tomatoes. Bring to a boil, add the pork and cook over medium-low to low heat for 40 minutes, or until an internal thermometer reaches 145 degrees. Turn the roast once during the cooking time.
Remove the roast and place it on a plate, cover with foil to keep it warm. Meanwhile, in a small bowl, mix the flour and hot water until it reaches a smooth paste. Add the flour paste to the peppers sauce and increase the heat to a low boil. Cook until sauce thickens, 3 to 5 minutes. Adjust seasoning to taste. Serve with sliced roast.
Serves 4




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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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