Oven-Baked Pork With Bell Peppers, Courgette And Feta

• 1 lb pork fillet, cut in small cubes
• 8 ounces of feta (preferably sheep's), cut in small cubes
• 2 onions, cut in 1 inch cubes
• 2 large green bell peppers, cut in cubes
• 6 cloves of garlic, chopped
• 12-15 cherry tomatoes, halved
• 1 large courgette, cut in small cubes
• 12-15 pitted black olives
• 3 tp dried rosemary
• 2 tp dried sage
• 2 tp dried thyme
• 1 tp dried oregano
• 1 tp dried red pepper flakes
• salt and black pepper to taste
• 3/4 cup of dry white wine (preferably Retsina)
• 3/4 cup of extra vergine olive oil
• 1 cup of water

1. Place all the ingredients in a large oven dish and mix well. Cover the dish with foil and put it aside for one hour so that the flavors can infuse.
2. Preheat the oven to 375 degrees. Place the dish in the oven and bake for one hour. Uncover and bake for another half hour.
3. Serve with rice with some butter stirred through.
4. Robert Pullens
5. Tilburg, the Netherlands

pork fillet, feta, onions, green bell peppers, garlic, tomatoes, courgette, black olives, rosemary, sage, thyme, oregano, red pepper, salt, white wine, extra vergine, water

Taken from www.epicurious.com/recipes/member/views/oven-baked-pork-with-bell-peppers-courgette-and-feta-1267692 (may not work)