POT ROASTED PORK Makes 4 servings.
1/2 cup chicken broth
2 cloves garlic, thinly sliced
3 bell peppers, red, orange and yellow, cut into pieces
1 boneless pork end loin roast
1 tomato, chopped
1 onion, halved, thinly sliced
Salt and Pepper
3 tbs oil
IN A SKILLET, heat 2 tbs oil. Season pork with salt and pepper, brown on all sides, transfer to a plate. Pour off fat. Add bell peppers, onion, garlic, sage and remaining oil to pan, season with salt and pepper. Cover cook until slightly softened. Add tomato and broth to pan, bring to a boil. Add pork, cover cook until an thermometer registers 145°, 40 min. REMOVE pan from heat. Transfer pork to a cutting board, let rest 10 min. Slice into 1/4" thick pieces and transfer to a platter or plates. Place vegetables and juices back on the heat, bring to a simmer. SERVE with pork...
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