Braised Pork Sirloin Peperonata

• 1 pound pork sirloin roast
• 1 pound pasta gemeli
• 2 cups heavy cream
• 1 quart sauvignon blanc
• 2 quarts chicken stock
• 1 bouquet garni
• 1 tablespoon crushed red pepper
• 8 ounces Boursin cheese
• 1 yellow bell pepper julienne
• 1 green bell pepper julienne
• 1 orange bell pepper julienne
• 1 red bell pepper julienne
• 1 yellow onion minced
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 teaspoon nutmeg
• 8 ounces Parmesan cheese
• 1 ounce basil leaves
• 2 tablespoons butter
• 1/2 cup extra-virgin olive oil

1. 1. In pan, heat oil and saute onions until soft, add crushed red pepper, and deglaze with 1/2 cup wine.Add heavy cream, reduce by half and add pepper and nutmeg.Fold in cheeses
2. 2. Bring 1/2 gallon of salted water to a boil, cook pasta for 8 minutes.Reserve 1/2 cup of pasta water and drain
3. 3. Season pork with salt and pepper.Place in deep cast iron pan and add remaining wine, chicken stock, bouquet garni, and simmer for 4 hours until fork tender,
4. 4. In pan saute peppers with butter, add wine to deglaze and reduce.Garnish with basil and cayenne

pork sirloin roast, pasta gemeli, heavy cream, blanc, chicken stock, bouquet garni, red pepper, cheese, yellow bell pepper julienne, green bell pepper, orange bell pepper julienne, red bell pepper, onion, cayenne pepper, white pepper, nutmeg, parmesan cheese, basil, butter, extravirgin olive oil

Taken from www.yummly.com/recipe/Braised-Pork-Sirloin-Peperonata-2255087 (may not work)