Serves 6 to 8

Ingredients

• 3 lb. boned & rolled pork loin
• salt & pepper to taste
• 1 lb of onions (peeled & sliced thin)
• 2 lbs of red peppers (sliced thin)
• ½ cup of stock (chicken, veal or water)

Procedure

1. Preheat oven to 450°. Rub the loin with salt and pepper. In "La Cocotte", heat a spoonful of olive oil and sauté the loin until it is light brown. Add the liquid. Cover and cook in oven for 40-50 minutes. The loin should be pink in the center.
2. Transfer the meat to a platter. If needed, add more liquid to "La Cocotte". Add onions and cook for 10 minutes. Add the red peppers and cook for 10 more minutes. Put the loin back in "La Cocotte" and cover.
3. Serve hot with linguini pasta or mashed potatoes.

Recipe created exclusively for Staub by Dominique Tougne of Bistro 110. Reprinted with permission from Staub.