Ingredients

The following ingredients have 4 Servings
  • 3 Tbsps Canola oil
  • salt
  • peppers
  • 6 Tbsps Tomato paste (about 120 grams)
  • 2 tsps dried Pizza herb
  • 1.5 lbs Pork (Loin)
  • 3 red Bell pepper (each about 200 grams)
  • 2 medium-sized onions (each about 50 grams)
  • 1.5 lbs waxy potatoes
  • ground paprika (sweet)

Instruction

  • In a small bowl, mix 1 tablespoon oil, tomato paste and 1 teaspoon pizza herbs. Season to taste with salt and pepper.
  • Trim a piece of aluminum foil twice the length of pork loin plus about 2 inches. Place half of tomato paste mixture in center of foil and spread with a spoon to the size of pork loin.
  • Rinse pork loin and pat dry. In a non-stick skillet, heat 1 tablespoon oil and brown the pork loin well on all sides.
  • Place browned pork loin on the foil sheet on top of tomato paste and spread remaining tomato paste mixture over pork.
  • Fold foil over and around pork, firmly sealing it.
  • Line a baking sheet with parchment paper, place foil-wrapped pork loin on top and roast in a preheated oven at 80°C (fan: 60 ° C, gas: smallest stage) (approximately 175°F/convection 140°F) for about 3 hours.
  • About 40 minutes before end of cooking time, rinse peppers, remove seeds and cut into 2 cm (approximately 3/4-inch) pieces.
  • Peel, halve and dice onions.
  • Thoroughly rinse potatoes, peel and cut into 2 cm (approximately 3/4-inch) cubes.
  • In a large non-stick skillet, heat remaining oil and cook onions until translucent. Add peppers and potato cubes and cook until starting to brown.
  • Season with salt, pepper, paprika and the remaining pizza herbs. Simmer on medium heat, covered, for 15-20 minutes, turning occasionally.
  • Remove finished roast from oven, carefully open the foil slightly on one end and pour cooking juices into the potatoes. Stir to combine.
  • Take roast out of foil, cut into slices and serve with potatoes.