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® 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

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