Pork fillet in a roasting bag

Ingredients for 4 servings:

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

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

simple and juicy

Briefly wash the pork fillet, pat dry, and trim any tendons, skin, and fat. If necessary, fold over the tip of the fillet and secure with kitchen string. Season the meat with salt, pepper, and paprika. Trim and dice the tomato and parsley root. Peel and quarter the onions. Peel and finely chop the garlic. Prepare the roasting bag on the baking tray according to the instructions. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven without a baking tray). Heat oil in a pan, briefly sear the fillet on all sides, and place it in the roasting bag. Add the onions, garlic, and parsley root to the same pan and braise briefly. Add the tomato and season everything with salt, pepper, and herbs. Arrange the vegetable mixture around the meat in the roasting bag. Add 2 tablespoons of water, seal the roasting bag, and place it in the lower third of the oven. Cook everything in the oven for approximately 30 minutes, depending on the thickness of the fillet. Remove the roasting bag from the oven. Place the fillet on a platter, cover, and let rest for a few minutes before serving. Place the vegetable mixture in a pot, puree, season to taste, and serve with the meat. Serve with hash browns, duchess potatoes, or mashed potatoes and mild vegetables.