• Skip to main content
  • Skip to primary sidebar
Katie's Cucina
  • Home
  • About
    • Contact Me
    • FAQS
    • Privacy Policy
    • Accessibility Statement
    • Collaborate
  • Recipes
    • Appetizer
    • Asian
    • Breakfast
    • Bread
    • Comfort Food
    • Dairy Free
    • Dessert
      • Cookies
      • Ice Cream
    • Drinks
      • Smoothie
    • gluten free
    • Greek
    • Grilling
    • Holiday
      • Christmas
      • Halloween
    • Instant Pot
    • Italian
    • Katie Original
    • Main Dish
      • Beef
      • Chicken
      • Pork
      • Sausage
      • Turkey
      • Pizza
    • Mexican
    • One Pot Meal
    • Polish
    • Salad
      • Dressing
    • Sandwich
    • Seafood
      • Shrimp
    • Side Dish
    • Slow Cooker
    • Soups and Stews
    • Vegetarian
  • Travel
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Contact
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
×
Katie's Cucina » Main Dish

Stove Top Roasted Pork with Sweet Peppers

Published: Apr 18, 2012 by Katie · This post may contain affiliate links

4 shares
  • Share
  • Tweet
  • Flipboard
  • Threads
  • WhatsApp
I’ve never thought to roast a pork on the stove top until I found this recipe. I wouldn’t say it’s quick. This recipe takes about an hour, but its so incredibly worth it. The flavors that develop and almost marinate this pork loin are unreal. We can give all the credit to the glorious sweet bell peppers and partial credit to fresh sage.
This meal is worthy of entertaining with and if you find your pork loin on sale its cost effective, too! I’ve made this meal twice. The first time I was entertaining and took a chance (although I’ll say I’m about 99% accurate on knowing if I’ll like the recipe prior to cooking). I took a few quick photos of the pork and went on with my meal. I’ll say that afterwards I knew I would need to make this again. Not only because it is so incredibly flavorful, but because I needed photographs that would truly encompass how amazing this dish really is. My first set of quick photos did not do this meal justice! Of course, secretly inside, I’m grateful for that because I was more than happy to make this meal again (and again and again).

Adapted from: Every Day with Rachael Ray
Roasted Pork with Sweet Peppers
#ratingval# from #reviews# reviews
Print
Author: Katie Jasiewicz of Katie’s Cucina adapted from Rachael Ray
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 4-6
Ingredients
  • 3 tablespoon vegetable oil
  • 1 boneless pork loin
  • salt and pepper to taste
  • 2 cups sweet mini bell peppers, cut into 1-inch peices
  • 1 medium onion
  • 2 cloves garlic
  • 4 leaves fresh sage
  • 1 medium tomato, chopped
  • ½ cup chicken broth
Instructions
  1. In a 5 quart pan with lid, heat 2 tablespoons of vegetable oil over medium-high heat. Season the pork with salt and pepper and brown on all sides (about 10 minutes). Transfer the pork loin to a plate, and pour off the fat if needed. *My loin did not add additional grease to the pan.
  2. Add the bell peppers, onion, garlic, sage and remaining 1 tablespoon of vegetable oil to the pan and season with salt and pepper. Cover the pan and cook over low heat, stirring occasionally, until slightly softened about 8-10 minutes. Add the chopped tomato and broth to the pan and bring to a boil over medium-high heat.
  3. Add the pork back to the pan with the sweet pepper mixture, cover and cook over low heat, turning the meat once (cooking time should take about 40 minutes). Using an instant-read thermometer (insert it into the center of the pork it should read at the very minimum 145 degrees although just last year the standard was 165 and that’s what I still go by.).
  4. Remove the pan from the stove top. Transfer the pork to a cutting board and let rest for 10 minutes. Slice into ¼-inch-think pieces and transfer to a platter. Meanwhile, place the vegetables and juices back on the heat and bring to a simmer reducing the sauce. Top the pork with vegetable mixture.
Notes

I served this on top of a bed of thick egg noodles as Rachael Ray suggested.

WordPress Recipe Plugin and Microformatting by EasyRecipe
2.2.6
« Road Trip Part 1: Zunzi’s TakeOut Savannah, Georgia
Candied Smoked Paprika Cherry Berries »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Sophie

    April 22, 2012 at 6:08 am

    A divine & tasty meal! I love pork a lot! 🙂

    Reply
  2. Kim Bee

    April 21, 2012 at 12:50 am

    Oh my, I love this one. I can rarely eat pork but this has me itching to go buy one asap. Looks so inviting.

    Reply
    • Katie

      April 21, 2012 at 7:30 pm

      I’m the same way! Seriously, this pork is the “jam”!

  3. Jen @ Juanita's Cocina

    April 18, 2012 at 9:21 am

    I’m in love with pork loin and I’m always looking for something new to use to make it!

    I can’t wait to try this one! You had me at “mini sweet peppers”…

    Reply
    • Katie

      April 18, 2012 at 10:25 am

      The mini sweet peppers are what really make this dish amazing. I could just eat the peppers as a main meal!

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

Featured On

brand logos in collaage; food network, MSN, kitchenaid, country living, world market, etc

Most Popular Recipes

  • Glass baking dish filled with peach cobbler resting on a striped dish cloth.
    Old Fashioned Peach Cobbler
  • Broccoli Cheese Casserole spooned out of white baking dish
    Broccoli Casserole with Ritz Crackers
  • Female hand holding a tortilla chip over a bowl of queso dip.
    Velveeta Cheese Dip
  • Glass plate filled with an apple pie with powdered sugar.
    Apple Pie with Streusel Topping
  • White oval dish filled with creamed spinach on a blue and white striped towel.
    Steakhouse Creamed Spinach
  • Dried spaghetti on a countertop.
    KitchenAid Pasta Recipe

Grilling Recipes

  • Skillet filled with pasta, tomatoes, basil, and sliced chicken on a blue and white checkered cloth.
    Bruschetta Chicken Pasta
  • White plate with dots with 2 grilled chicken strips, rice, and green beans on a blue and white checkered cloth.
    Grilled Chicken Strips
  • Thinly slices of steak on a white plate with steak juice on plate.
    Grilled Flank Steak
  • Sliced pork with green beans, and mashed sweet potato on a white and blue checkered cloth.
    Grilled Pork Tenderloin

Footer

logos of places Katie's Cucina has been featured on; food network, KitchenAid, Stonyfield, Country LIving, Women's Health, etc.

COPYRIGHT © KATIE'S CUCINA 2009-2025
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
PRIVACY POLICY · ACCESSIBILITY STATEMENT · DESIGN BY GRACE + VINE STUDIOS

4 shares