Braised Pork Sirloin Peperonata Recipe | Yummly
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Braised Pork Sirloin Peperonata

PORK FOODSERVICE
20Ingredients
55Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 1 pound pork sirloin roast
  • 1 pound pasta (gemeli)
  • 2 cups heavy cream
  • 1 quart sauvignon blanc
  • 2 quarts chicken 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
  • 1/2 cup extra-virgin olive oil
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    Directions

    1. 1. In pan, heat oil and sauté onions until soft, add crushed red pepper, and deglaze with 1/2 cup wine.Add heavy cream, reduce by half and add pepper and nutmeg.Fold in cheeses
    2. 2. Bring 1/2 gallon of salted water to a boil, cook pasta for 8 minutes.Reserve 1/2 cup of pasta water and drain
    3. 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. 4. In pan sauté peppers with butter, add wine to deglaze and reduce.Garnish with basil and cayenne
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