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1.
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Preheat the oven to 400 degrees F. Place a large ovenproof skillet over medium-high heat.
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Drizzle the pork with 2 tablespoons of olive oil and season with 2 teaspoons of salt and 1/2 teaspoon of pepper.
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Add the pork to the pan and sear for about 2 minutes per side, until golden brown.
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Transfer the pan to the oven and roast for about 20 minutes, until an instant-read thermometer inserted into the thickest part of the pork registers 155 degrees F. Remove from the oven and transfer the pork to a cutting board.
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Tent with foil and let it rest for 10 minutes.
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2.
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Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.
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Add the onions and bell peppers, season with 1 teaspoon of salt and 1/2 teaspoon of pepper, and cook for 5 to 7 minutes, until the vegetables are tender.
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Add the garlic and cook for about 30 seconds, until fragrant.
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Add the wine, paprika, tomato sauce and bay leaf.
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Reduce the heat and bring the mixture to a simmer.
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Cook for 15 to 20 minutes, until the vegetables are very tender and the sauce thickens.
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3.
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Remove and discard the bay leaf and transfer the sauce to a blender.
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Process until the sauce is smooth and season with salt and pepper, to taste.
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4.
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To serve, slice the pork into 1/2-inch thick slices and arrange on plates.
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Spoon the sauce over the top and garnish with the parsley.
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Note: This recipe is adapted from Weeknights with Giada by Giada de Laurentiis.
