Stuffed Piquante Peppers Save Print Recipe By: Alice Morrow Ingredients Assorted colors of…
2 medium sized boneless pork loins or 1 large
6 sprigs of fresh thyme
Salt, red/black pepper
¼ c. Creole mustard
¼ c. honey
10 strips of smoked bacon
Olive oil or canola oil
1 red onion, thinly sliced
1 of each color bell pepper (red, yellow, green, orange), cut into strips or rings
1 (8-oz.) container baby portabella mushrooms, cut in half
1 pt. yellow cherry tomatoes, halved
1 c. red wine
1 (10 3/4-oz.) can cream of mushroom soup
1-2 T. Kitchen bouquet
2 c. beef stock or broth
1 bunch chopped green onions or parsley
1. Take pork loins and make a slight slit down the center. Do not cut all the way through.
2. Season all sides.
3. Insert the fresh thyme sprigs in the slits.
4. Mix the creole mustard and honey and rub all over the loins.
5. Wrap bacon around the loins and secure with toothpicks. It usually takes 3-4 pieces of bacon per loin.
6. If there is any leftover bacon, cut into small pieces and set aside.
7. In large Dutch oven, drizzle olive or canola oil in bottom of pot. Heat over medium heat.
8. Sear the loins on all sides. After you turn once, drizzle with more of the honey-mustard mixture.
9. Remove the seared loins from pot and set aside.
10. Add the chopped leftover bacon, onions, bell peppers, mushrooms and tomatoes. Saute for about 2-3 minutes.
11. Add the wine and soup. Mix well.
12. Add enough Kitchen bouquet to achieve the color of the gravy that you desire.
13. Add the stock and mix well.
14. Gently place the loins into the pot and nestle into the sauce.
15. You can simmer on top of the stove, covered for 40-45 minutes or until desired doneness that you like. You can also place in 350 oven for 45 minutes, covered. Stir occasionally in either cooking method. Taste the gravy for any additional seasonings needed.
16. Garnish with chopped green onions or parsley.
*****Leftover loin, sliced makes great sandwiches or wraps.