2 pounds lean pork roast
1 tablespoon olive oil
1 cup chopped onion
1 (10 ounce) jar pepperoncini peppers, drained, seeded and sliced
2 cloves garlic, minced
2 teaspoons Italian seasoning
2 cups beef broth
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 medium red bell pepper, sliced into thin strips
8 ounces fettuccini, cooked and drained

Heat oil in a large Dutch oven or soup pot until hot. Add pork roast and brown on all sides. Drain off excess oil. Add onions, pepperoncini peppers, garlic Italian seasoning and 1 cup broth and sprinkle with salt and pepper. Cover and simmer for 1 hour. Add red pepper strips and cook an additional 15 minutes. Remove roast from pot. Combine remaining 1-cup broth and cornstarch until dissolved. Add to the pepper mixture and heat until thickened. Slice meat and serve over hot pasta with pepper sauce.

Makes 6 Servings
Serving Size: 5 ounces pork and 7 ounces pasta and vegetables