Roasted Pork with Creamy Peppers

4 oz Cains® Peppercorn Parmesan

     Dressing

1 clove garlic, chopped

4 Tbsp + 2 Tbsp olive oil

Juice from 1 lemon

1/2 tsp salt

1/2 tsp pepper

1  2-lb pork roast

1 jar roasted peppers, cut into

     strips

4 Tbsp Cains® Balsamic

     Vinaigrette Dressing

1 oz water

4 Tbsp Cains® All Natural

     Mayonnaise

1/2 bunch scallions, chopped

Mix together peppercorn parmesan dressing, garlic, 4 Tbsp olive oil, lemon juice, salt and pepper. Add pork roast to mixture and marinate in refrigerator for 4 hours, but not more than 8 hours.  Place pork roast in oven at 350° for 50 minutes to 1 hour or until internal temperature read 140° on a kitchen thermometer.

Meanwhile, heat 2 Tbsp olive oil in small skillet with roasted peppers for 2 minutes. Add balsamic vinaigrette dressing to peppers and let cook for 5 minutes.  Add 1/2 oz of water, mayonnaise and scallions.  Remove from heat and stir to make creamy blend.  Adjust with remaining water if necessary.

Makes 4 servings

Prep time:  5 hours