Summary

Ingredients

• 400 g potato (s), mainly waxy
• 1 bell pepper (s), yellow
• 1 red pepper (s)
• 1 bell pepper (s), green
• 1 zucchini
• 3 small tomato (s)
• 2 cloves garlic, chopped
• 800 g pork fillet (s), in one piece
• 1 pinch (s) herbs from Provence
• 1 pinch (s) paprika powder, hot
• 1 teaspoon, leveled salt
• pepper
• 1 tablespoon olive oil
• 1 small Can / s tomato paste
• 200 ml vegetable stock

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Instructions

1. Peel the potatoes and cut into wedges or coarse cubes, core the peppers and cut into coarse pieces, as well as the tomatoes. Cut the zucchini into slices.
2. Mix the vegetables with the herbs of Provence, the finely chopped garlic, salt, pepper, paprika powder and a little olive oil and place in a baking dish with a lid. I use the Ultra from Tupper for this, but any other shape with a lid would have to work as well. Should also work in the Römertopf.
3. The baking dish is now placed in the preheated oven at 200 degrees for about 25 minutes.
4. In the meantime, the pork fillet is seasoned with salt and pepper and seared briefly on all sides in a little olive oil. It shouldn`t be through! Then it comes on the bed of vegetables and everything cooks together for another 20 minutes.
5. If that`s too dry for you, mix the tomato paste with the vegetable stock, season to taste and pour the sauce over the fillet and vegetables 10 minutes before the end of the cooking time.