Summary

Ingredients

• 1 pork fillet (s) with head, approx. 700 - 800 g
• 1 medium oxheart tomato (s), alternatively beefsteak tomato
• 1 medium parsley root (s)
• 5 small onion (s)
• 3 clove (s) garlic
• Herbs (7-herb spice)
• salt and pepper
• Paprika powder, noble sweet
• Oil for frying

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Instructions

1. Wash the pork tenderloin briefly, pat dry and remove sinews, skin and fat (parry). If necessary, fold down the fillet tip and fix it with kitchen twine. Season the meat with salt, pepper and paprika powder.
2. Clean the tomato and parsley root and cut into cubes. Peel and quarter the onions. Peel the garlic and cut into small pieces.
3. Prepare the roasting tube on the baking sheet as instructed.
4. Preheat the oven to 200 ° C top / bottom heat or 180 ° C convection without a baking tray.
5. Heat the oil in the pan, fry the fillet briefly on all sides and put it in the roasting tube.
6. Put onions, garlic and parsley root in the same pan and stew briefly. Add the tomato and season everything with salt, pepper and herbs.
7. Put the vegetable mixture around the meat in the roasting tube. Add 2 tablespoons of water, close the roasting tube and slide it into the lower third of the oven.
8. Cook everything in the oven for about 30 minutes, depending on the thickness of the fillet.
9. Take the roasting tube out of the oven. Place the fillet on a platter and cover it for a few minutes before serving.
10. Put the vegetable mixture in a saucepan, puree, season to taste and serve with the meat.
11. Rösti, duchess potatoes or mashed potatoes and mild vegetables also taste great.