Summary

Ingredients

• 600 g pork loin (s)
• 200 grams bacon
• 100 g onion (s)
• 300 g zucchini
• 80 g bell pepper (s)
• 200 g mushrooms, fresh
• 400 ml tomatoes, chunky, from the can
• 50 ml red wine, drier (e.g. blanchet)
• some basil and thyme, fresh or dried
• 30 g herb butter
• 4 sprigs rosemary, fresh
• 2 tablespoon olive oil for frying
• salt and pepper
• 125 g mozzarella
• 100 g Gouda, medieval
• 4 tablespoon parsley, chopped

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Instructions

1. Cut the pork loin into 9 equally thick slices, remove the tendons beforehand if necessary. Pepper the loin slices and wrap each with a slice of bacon. Tie with kitchen twine. Cut the rest of the bacon into strips. Roughly dice the onion. Clean the zucchini, bell pepper and mushrooms and cut into slices or coarse cubes.
2. Fry the sirloin all over with a little olive oil (preferably in a roasting pan) until the bacon is golden brown. Remove the meat and set aside.
3. Fry the onions and the remaining bacon in the frying fat until translucent. Add zucchini and paprika and fry briefly. Deglaze with 50 ml of red wine and add the canned tomatoes. Season with pepper, salt, a little chopped basil and thyme.
4. Place the sirloin slices on the vegetables, spread the mushrooms on top. Put the herb butter in flakes on top, place the rosemary sprigs on top. Cover and simmer for about 15 minutes until the loin is cooked through.
5. In the meantime, coarsely grate the mozzarella and Gouda cheese and mix with the chopped parsley. After 15 minutes of cooking, remove the rosemary sprigs from the roaster and sprinkle the cheese mixture on top. Cover and let the cheese melt for another 2-3 minutes.
6. Makes 3 servings: 27 g carbohydrates, 233 g egg, 2,450 kcal
7. Per serving: 9 g carbohydrates, 78 g prot., 816 kcal