Summary

Ingredients

• 1 kg roast pork (roast salmon, pork chops)
• 2 onions)
• 2 red pepper (s)
• 1 zucchini
• 4 carrot (s)
• 5 tablespoon mustard
• 2 cloves garlic)
• 500 ml sweet cream
• 200 ml sour cream or sour cream
• 250 g feta cheese
• Parsley, chopped
• salt and pepper
• Chili powder

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Instructions

1. Cut the roast at 2 cm intervals without cutting all the way through. Brush mustard into the gaps. Place the meat in a baking dish.
2. Mix the sweet cream, sour cream, pressed garlic, pepper, and parsley. Pour the mixture over the meat, cover, and refrigerate for 24 hours.
3. Dice the onions, peppers, carrots, and zucchini.
4. Heat a pan over medium-high heat. Sauté the diced vegetables for 5-7 minutes until softened. Season with mustard, garlic, pepper, salt, and chili powder to taste.
5. Pour the vegetable mixture over the meat.
6. Preheat the oven to 180°C (356°F). Bake for approximately 90 minutes until the pork reaches an internal temperature of 63°C (145°F).
7. Crumble the feta cheese and spread it over the top. Return to the oven and bake until melted, approximately 5-10 minutes.
8. Serve with fresh ciabatta.