My husband and I have been doing the 4 Hour Body diet for about a month now and this recipe was my experiment that my kids called "a keeper." It is so moist and the sauce is rich and flavorful. Enjoy!
6 oz. tomato paste
6 oz. roasted red peppers, chopped
3/4 cup water + 1/2 tsp. beef bouillon granules (or 3/4 cup beef broth)
1 tsp. dried rosemary, crushed with a spoon or your fingers
Boneless pork roast
1/2 cup flour
salt & pepper or Montreal Steak Seasoning
1/2 tsp. dried basil
Preheat oven to 375°. Spray a large baking dish with non-stick cooking spray and set aside. In a small bowl mix tomato paste, chopped red peppers, beef broth and rosemary. Set aside.
Mix flour and salt & pepper (or Montreal Steak seasoning, which I love!) in a large plastic bag. Add pork roast and shake to cover. Heat 1 Tbs. olive oil in a large sauté pan and brown roast lightly on all sides. Place roast in prepared baking dish and cover with red pepper sauce. Roast at 375° for 10 minutes, then reduce oven temperature to 300° and bake for 45 minutes. Cook until internal temperature reads 155°. Slice and serve topped with sauce from the baking dish.