Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 6 - 8 servings
- For the sauce:
- 1 15 oz. can diced tomatoes, drained
- 1 28 oz. can whole tomatoes, crushed with liquid
- 1/2 cup fresh parsley, minced
- 1 tsp. sugar
- Salt and pepper
For the roast:
- 1 3 lb. boneless pork roast (shoulder works well)
- 6 tbsp. olive oil, divided
- 3 tbsp. all purpose flour
- 2 medium onions, sliced thinly
- 2 garlic cloves, minced
- 5 red or orange bell peppers, seeded and cut into strips
- 1/2 cup white wine
- 1/2 lb. feta cheese, crumbled
- Salt and freshly ground black pepper
Preheat the oven to 350 degrees.
Combine the sauce ingredients in a saucepan and heat until just boiling. Simmer uncovered for 20 minutes while you prepare the other ingredients.
Add the flour to a shallow baking dish or plate, season liberally with salt and pepper and mix. Dredge the pork roast in the flour, making sure to coat all sides. Pat lightly to remove excess flour.
In an oven safe Dutch oven, heat 3 tbsp. of olive oil over medium high heat. Brown the pork roast on all sides until nicely browned. Remove the roast and set aside on a platter.
Heat the remaining 3 tbsp. olive oil in the Dutch oven. Add the onions, garlic, and peppers. Stirring frequently, saute until just tender, about 3 minutes. Add the wine and stir well.
Return the pork roast to the pot with any juices. Add the tomato sauce and shake the pot gently to mix the ingredients.
Bake in a 350 degree oven for 1/2 an hour uncovered. Cover the pot and resume cooking for another 1/2 hour or until the pork reaches an internal temperature of 160 degrees.
Note: (I remove the pork from the oven when it reaches 155 degrees because it continues to cook while it is resting.)
Stir in the the crumbled feta cheese and adjust your salt and pepper seasoning as necessary. Allow the roast to rest for at least 10 minutes before slicing and serving.