GRILLED PORK with ROASTED YELLOW PEPPER and MONTEREY JACK PENNE

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GRILLED PORK with ROASTED YELLOW PEPPER and MONTEREY JACK PENNE

INGREDIENTS
4 SLICES OF PORK LOIN, ABOUT 1/2 THICK THICK
3 MEDIUM SIZED YELLOW BELL PEPPERS
1/2 CUP OF GRATED MONTEREY JACK CHEESE
1 TBSP SALTED BUTTER
1/2 CUP OF HEAVY CREAM
200G COOK PENNE PASTA
COOKING OIL
SALT and PEPPER TO TASTE
RED PEPPER FLAKES (OPTIONAL)

DIRECTIONS

1. CUT UP YELLOW BELL PEPPERS INTO 4 SLABS EACH. WASH AND DE-SEED. PLACE SKIN-SIDE UP ON A ROASTING TRAY LINED WITH ALUMINUM FOIL AND THINY COASTED WITH COOKING OIL. ROAST IN THE BROILER FOR 15 MINUTES UNTIL SKIN IS BLACK. REMOVE AND PLACE SLABS INTO A SANDWICH BAG AND REFIGERATE FOR AT LEAST 30 MINUTES. REMOVE FROM FRIDGE, REMOVE THE SKIN AND BLEND INTO A PASTE IN A MIXER. SET ASIDE. DO ALL OF THIS BEFORE NEXT STEP!
2. COOK PENNE AS PER PACKAGE INSTRUCTIONS. MEANWILE, MELT THE BUTTER IN A SMALL POT ON MEDIUM HEAT. ADD CREAM AND MIX. ADD BLENDED YELLOW PEPPER AND MIX UNTIL COMBINED. ADD GRATED MONTEREY JACK CHEESE AND MIX UNTIL MELTED. ADD SALT TO TASTE. LOWER THE HEAT TO LOW SO SAUCE STAYS WARM, STIRRING OCCASIONALLY.
3. HEAT GRILL (OR PAN IF YOU DONT HAVE A GRILL) ON MEDIUM HIGH HEAT UNTIL GOOD AND HOT. ADD OIL AND COAT THE GRILL/PAN. SEASON PORK LOIN SLICES WITH DESIRED AMOUNT OF SALT & PEPPER AND ADD TO PAN, SEASONED SIDE DOWN. SEASON THE TOP WITH SALT & PEPPER. ALLOW TO COOK FOR 2-3 MINUTES.
4. FLIP PORK LOIN SLICES AND ALLOW TO COOK FOR AN ADDITIONAL 2-3 MINUTES. REMOVE FROM HEAT AND SET ASIDE FOR ABOUT 3 MINUTES.
5. MEANWHILE, ADD CHEESE SAUCE TO COOKED PENNE AND MIX. LET SIT UNCOVERED FOR ABOUT 3 MINUTES TO ALLOW MOISTURE TO ESCAPE AND THE SAUCE TO THICKEN. BOWL/PLATE THE PASTA AND TOP WITH RED PEPPER FLAKES, IF USING. TOP WITH SLICED PORK TENDERLOIN.