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Roasted Pork With Smoky Red Pepper Sauce Recipe

Roasted Pork With Smoky Red Pepper Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

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  • on January 04, 2013

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    I made this for my family.The pork was very juicy,tender,and very moist.But nobody was a fan of the sauce.It really lacked salt.And I was not a fan of the smoked paprika.

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  • on September 25, 2012

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    I have prepared this meal many times and have enjoyed it every time it is a great meal for company and the sauces is yummmmy.

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  • on August 23, 2012

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    Update: Our culinary team has changed the amount of kosher salt for seasoning to plus 2 TEASPOONS

    Admin Customer Service

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  • on August 19, 2012

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    took this to my Home fellowship group from church because it was my turn to bring the meat dish. They loved it! and left nothing for me to take for lunch tomorrow!

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  • on August 15, 2012

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    Agree that there is a typo in this recipe: it should read 2 teaspoons of salt to season, NOT 2 tablespoons.

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  • on March 19, 2012

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    The sauce is FABULOUS!!! I had quite a bit of sauce leftover and plan on using it with grilled chicken, turkey Italian sausage or pork chops. It would even go great with meatballs. This recipe got rave reviews from my fellow foodies, my sister and mother. I was a little gun shy about the amount of smoked paprika so I used 2 TBSP instead of 2.5, and based on others' comments here, used 1 only tsp of salt for the final seasoning. This one's going in the arsenal for sure. I served it with the popovers, which also got rave reviews (though not everybody was keen on the anchovy paste in the butter, some fettucine, and steamed green beans (I did not do the white bean salad. Can't go wrong with Giada's recipes.

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  • on October 30, 2011

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    Excellent recipe! I just made it for my family and we loved it! The sauce was AMAZING!!!! Loved it!!! Thanks Giada!!!!

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  • on September 28, 2011

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    Just ok. Sauce was too smoky.

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  • on September 25, 2011

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    This was really good but needed a little tweaking. Cook the pork for about 18 minutes until you reach an internal temperature of 145-150 degrees. At 165 degrees, it will be dry and tough. The sauce was superb. As others mentioned, I think there's a typo -- it should be 2 teaspoons salt, not 2 tablespoons. I used 2 teaspoons and it was perfect. I also added about 1 teaspoon of sugar to the sauce to reduce the bitterness from the pepper skins. With those changes, it was perfect. I served this with a cheese polenta and the 2 complemented each other very nicely.

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  • on August 07, 2011

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    Super recipe. The sauce was wonderful. I tried it out at home and it got rave reviews. It's being repeated for guests TODAY!! First time round, there was so much of the yummy sauce left over that it covered two more meals... for a small side of pasta and then for a variation of Chicken Chasseur (equally good with chicken. I'd even use it for a pizza base but ran out! Based on comments here, the first time I did lower the smoked paprika quantity but regretted it. It's all a matter of taste and in the future, I'll go with the recipe.

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