Roasted Pork with Peppers

Roasted Pork with Peppers


1-2 lbs pork loin
1/4 cup EVOO
1 red onion julienned
4-6 cloves of garlic sliced
1 cup sliced baby peppers
12 oz hot cherry peppers with liquid
12 oz sweet cherry peppers with liquid
1/2 cup white wine
1/2 cup fresh parsley chopped
2-3 TBSP red wine vinegar
2-3 TBSP butter (optional, but recommended)
1 lemon


1. Preheat the oven to 450 degrees. Season pork with salt and pepper, and sear in a hot pan (ideally cast iron). Finish in the oven for approximately 10 minutes until the internal temperature is 135. Let pork rest
2. Saute onion & garlic in EVOO until lightly golden brown. Add in baby peppers. Deglaze with white wine and red wine vinegar, reduce to about half
3. Add hot cherry peppers and sweet cherry peppers, both with the liquid. Reduce down to about half.
4. Add butter and juice of 1 lemon and finish with a handful of chopped parsley, season with salt & pepper
5. Plate pepper ragu, slice the pork and garnish with lemon and fresh parsley


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