balsamic tri-pepper pork loin

How To Make balsamic tri-pepper pork loin

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  1

  Salt pork loin on all sides.Crush black peppercorns, roll pork loin to cover, pressing into pork. In a large pot add olive oil to cover bottom of pan, heat up on a high setting. Sear pork on both sides and remove from pan to plate.
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  2

  In same pan on med-high add more oil if needed and add onions and peppers cooking till softened scraping up all pork bits from bottom. Add minced garlic cook for another min.
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  3

  At this point add tomatoes and balsamic vinegar, stirring everything together making sure bottom of pan bits are all scraped from bottom. Bring to boil, place pork back in pan. Bring heat down to low cover pan and cook 20mins per pound, mine cooked 30min. Check every 15mins and stir. Adding just a bit of water if liquid evaporates too much.
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  4

  Remove pork to plate and let rest for 10min. Turn sauce back up to thicken stiring as thickens for another 5min. Add a tab of butter stirring in sauce last min. Stir in fresh herbs of choice. Rosemary or thyme work well. Slice pork, place on plate with sauce over. I served mine with a potato puree.
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