Pork Loin with Roasted Peppers and Penne

Ingredients

• 0.5 cup slivered basil fresh
• 1 pound pork loin boneless lean
• 14.5 ounce canned tomatoes whole undrained chopped canned
• 0.5 cup cooking wine dry white
• 1 cup mushrooms fresh sliced
• 1 large clove garlic minced
• 1 large bell pepper green seeded cut into 1-inch pieces
• 1 large onion sliced
• 2 tablespoons oregano fresh chopped
• 8 ounces penne pasta uncooked (short tubular pasta)
• 1 large bell pepper sweet red seeded cut into 1-inch pieces
• 0.5 teaspoon salt 
• 1 teaspoon sugar 
• 1 large bell pepper sweet yellow seeded cut into 1-inch pieces

Equipment

• bowl
• frying pan
• paper towels
• oven

Directions

1. Place pepper strips and onion in a 15- x 10- x 1-inch jellyroll pan coated with cooking spray. Coat vegetables with cooking spray.
2. Bake, uncovered, at 475 for 15 to 20 minutes or until vegetables are tender and browned, stirring occasionally. Set aside.
3. Cook pasta according to package directions, omitting salt and fat; drain well; set aside, and keep warm.
4. Trim fat from pork; slice pork into 1/4-inch slices. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
5. Add half of pork slices and cook 1 to 2 minutes on each side or until browned; remove from skillet. Set aside, and keep warm. Repeat procedure with remaining half of pork slices. Wipe drippings from skillet with a paper towel.
6. Coat skillet with cooking spray; place over medium-high heat until hot.
7. Add mushrooms and garlic; saute 1 to 2 minutes or until mushrooms are lightly browned.
8. Add tomatoes and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Return pork slices to skillet, and cook until thoroughly heated.
9. Remove from heat, and stir in roasted pepper mixture, basil, and oregano.
10. Combine pasta and pepper mixture in a large serving bowl, tossing gently.
11. Serve warm.