Roast with Bell Pepper Potatoes
The roast with bell pepper potatoes delivers several B vitamins at once, as well as trace elements iron and zinc.
Ingredients
- 3 tbsp Rapeseed oil
- Salt
- Pepper
- 120 g tomato paste (6 tbsp)
- 2 tsp dried pizza herbs
- 750 g pork loin
- 600 g red bell peppers (3 red bell peppers)
- 100 g medium onions (2 medium onions)
- 600 g waxy potatoes
- paprika powder (sweet)
Instructions
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1.
In a small bowl mix 1 tbsp oil, a pinch of salt and pepper, the tomato paste and 1 tsp pizza herbs to make a seasoning oil.
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2.
Cut a piece of foil so that it is twice as long as the meat plus about two handbreadths. Put half of the seasoning oil in the middle and spread it with a spoon so that it covers the width and length of the roast.
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3.
Rinse the pork loin and pat dry. In a non‑stick pan heat 1 tbsp oil and sear the meat all around until browned.
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4.
Place the roast on the foil with the seasoned oil spread over it and brush the top with the remaining seasoning oil.
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5.
Fold the foil over, press firmly around the edges and seal tightly.
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6.
Line a baking tray with parchment paper, put the roast on it and bake in a preheated oven at 80 °C (convection: 60 °C, gas: lowest setting) for about 3 hours.
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7.
Forty minutes before the end of cooking cut the bell peppers in half, deseed, wash and slice into roughly 2 cm diamonds.
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8.
Peel the onions, halve them and chop into large cubes.
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9.
Wash the potatoes thoroughly, peel and cut into 2 cm cubes.
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10.
Heat remaining oil in a large pan and sauté the onions until translucent. Add the pepper diamonds and potato cubes and sauté further.
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11.
Season everything with salt, pepper, paprika powder and the remaining pizza herbs. Cover and simmer over medium heat for 15–20 minutes, turning occasionally.
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12.
Take the finished roast out of the oven, slightly open the foil on the narrow side and stir the roasting liquid into the bell pepper potatoes.
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13.
Remove the roast from the foil, slice it and serve with the bell pepper potatoes.
