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Braised Pork Sirloin Peperonata

Source: The National Pork Board

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PREP TIME

30 mins

COOK TIME

240 mins

SERVING SIZE

4

What You’ll Need

  • 1 pound Prairie Fresh® pork sirloin roast
  • 1 pound pasta (gemelli)
  • 2 cups heavy cream
  • 1 quart sauvignon blanc
  • 2 quarts chick stock
  • 1 bouquet garni
  • 1 tablespoon crushed red pepper
  • 8 ounces Boursin cheese
  • 1 yellow bell pepper (julienne
  • 1 green bell pepper (julienne)
  • 1 orange bell pepper (julienne)
  • 1 red bell pepper (julienne)
  • 1 yellow onion (minced)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1 teaspoon nutmeg
  • 8 ounces Parmesan cheese
  • 1 ounce basil leaves
  • 2 tablespoons butter
  • ½ cup extra-virgin olive oil

Directions

  1. In pan, heat oil and sauté onions until soft, add crushed red pepper, and deglaze with ½ cup wine. Add heavy cream, reduce by half, and add pepper and nutmeg. Fold in cheese.
  2. Bring ½ gallon of salted water to a boil, cook pasta for 8 minutes. Reserve ½ cup of pasta water and drain.
  3. Season pork with salt and pepper. Place in deep cast iron pan and add remaining wine, chicken stock, bouquet garni, and simmer for 4 hours until fork tender.
  4. In pan sauté peppers with butter, add wine to deglaze and reduce. Garnish with basil and cayenne.
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