• 1 Tbs. vegetable oil
• 2 lbs. boneless pork sirloin roast
• 1 cup onion, chopped
• 1/2 cup bottled pepperoncini (salad peppers), drained, seeded and sliced
• 2 cloves garlic, crushed
• 2 tsp. Italian herb seasoning, crushed
• 2 cups beef stock
• 1 medium red bell pepper, cut into 1-1/2 inch strips
• 1/2 lb. fettuccine or spaghetti
• 2 Tbs. cornstarch

Heat oil in a Dutch oven over medium high heat and brown roast on all sides. Drain off excess fat. Add next 4 ingredients and 1 cup stock. Season with salt and pepper to taste. Cover and simmer 1 hour. Add red pepper strips and cook 15 minutes more.

Cook pasta in boiling water 8-10 minutes until al dente. Drain pasta and keep warm. Remove meat from pan. Combine remaining stock and cornstarch in a bowl. Add to pepper mixture and cook, stirring constantly until thickened and bubbly. Cook 1 minute more. Slice meat and serve with hot pasta and pepper sauce.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 518, fat 11.3g, 20% calories from fat, cholesterol 95mg, protein 43.4g, carbohydrates 57.8g, fiber 2.5g, sugar 4.0g, sodium 381mg, diet points 11.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 3.5, Lean meat: 0.0, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 4.5

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