Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     red or green thai peppers -- seeded and sliced
                        into thin rings
     1/4         pound  unsalted butter -- softened
                        salt and pepper
  1         tablespoon  vegetable oil
  1                     pork loin -- about 1 1/2 pounds

Preparation:

Preheat oven to 350 degrees F. Mix peppers into softened butter and add salt and pepper to taste. Place butter on a piece of foil, wax paper or plastic wrap in a log shape about 1 1/2 inches in diameter and about 3 to 4 inches long. Roll wrapping around butter, smooth out the shape and refrigerate until firm. (Extra butter can be kept in the freezer for several weeks). While the butter is chilling, heat the oil in a large, ovenproof skillet over medium heat. Add the tied pork loin and brown on all sides. Place the skillet in the oven and roast until pork is firm to the touch, about 40 minutes. Remove roast from oven, cut off strings, and slice pork. Slice the cold butter into 1/4 inch-thick rounds and place one piece of butter on each serving of meat.

Nutritional Information:

266 Calories (kcal); 28g Total Fat; (92% calories from fat); 5g Protein; trace Carbohydrate; 74mg Cholesterol; 13mg Sodium