Ingredients


1/4 c. olive or vegetable oil, divided


1 large onion, sliced


2 cloves garlic, finely chopped


1 red bell pepper, seeded and sliced


1 green bell pepper, seeded and sliced


2 lbs. boneless pork loin, cut into 1-inch cubes


1 (24. oz) jar Francesco Rinaldi® "Chunky Garden" Mushroom & Pepper Pasta Sauce

1 tsp. dried oregano


1/2 tsp. dried basil


1/2 tsp. dried rosemary, crushed


1/2 c. dry white wine


Salt & pepper



Directions


Heat 2 Tbs. of oil in large skillet or Dutch oven over medium-high heat. Sauté onion, garlic and peppers about 3 minutes or until tender. Remove from skillet and set aside. Add remaining oil to skillet. Add pork and stir to brown pork, over medium-high heat about 4-5 minutes. Add pasta sauce, seasonings and wine. Reduce heat; cover and simmer until pork is tender, about 15-20 minutes. Add onion and peppers to pork mixture and simmer an additional 10 minutes. Season with salt and pepper as desired.