Summary

Ingredients

• 1 kg pork loin (s) or beef loin
• Incense bellies, enough to wrap around the loin
• 3 carrot (s)
• 1 leek, (small)
• 2 small onions
• Tomato paste
• Mustard, medium hot
• salt and pepper
• 0.75 liter ¾ meat broth
• Paprika powder, hot and noble sweet

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Instructions

1. Remove any rind from the loin, put a strand of tomato paste and mustard alternately on the loin at 1 cm intervals, spread evenly, season with salt, pepper and paprika.
2. Lay out the belly slices with a slight overlap, place the loin on top, wrap in the pork belly, fix with twine.
3. Divide the carrots into 5 or 6 pieces, cut the leek into rings approx. 1 cm thick, cut the onions into rings.
4. Heat a little oil in the saucepan, let the onions become translucent in it, fry the loin on both sides, then pour ¼ of the meat stock, stir in 1 tablespoon of mustard and tomato paste, pour in the remaining stock, add the vegetables, in a closed saucepan about ¾ Stew for an hour.
5. Take the meat out of the pot, puree the vegetables in the sauce (whole or only part of it, depending on your taste), season the sauce to taste and add seasoning if necessary. Cut the meat into slices, serve.
6. Spaetzle or noodles and buttered vegetables go well as side dishes.