1 pound dark pork loin
1 tablespoon olive oil
5 cloves crushed garlic
2 pounds sliced red bell pepper
1 Cup stewed tomatoes
1 (4.5 ounce) can tomato paste
1/4 teaspoon dried oregano
1/4 teaspoon salt
Rinse the skillet, and remove all but 2 tablespoons of the marinade; add pork, olive oil, garlic and red bell pepper. Saute over medium-high heat until brown. Slowly raise heat to low, and cook until tender. Skip the pepper, if your stew cook time is too short
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