Eatwell Farmhouse Kitchen

1 Pork Roast, with a good amount of fat
Good Salt and freshly ground Pepper
1 Cippolini Onion, coarse chop
Sour Cream
Either all of the your Gypsy Peppers or a box of Lunchbox Peppers, stems and seeds removed, then diced

Rub pork with a generous amount of good coarse salt.  Grind on some pepper.  Put it into a roasting pan and let sit at room temp to warm up a bit before putting into the oven.  Heat oven to 350 F.  Roast the pork until it is about halfway done. Throw the onion and the peppers into the roasting pan and finish off the pork.  When the roast is done according to a meat thermometer, remove from the roasting pan.  If the peppers and onion are not cooked all the way tender put them back into the oven until they are.  Tent the roast and let sit until you are ready to serve.  When the peppers are tender, spoon them out and put into a sauce pan.  I used some of the drippings in the pan.  Cook it all together in the sauce pan for a minute or too, then puree with an immersion blender.  With the heat off, add 2 TB of sour cream and taste.  You can add more sour cream if you like.