Pork loin in a Roman pot

Ingredients for 4 servings:

• 1 kg pork loin
• 3 m.-sized onion(s)
• 2 apples, sour
• 4 tsp mustard (Maille Dijonnaise)
• 8 slices of smoked belly
• 200 ml apple wine, e.g. English cider
• salt and pepper
• Herbs, Italian, dried
• Paprika powder, hot, or Pulbiber
• some vegetable stock, granulated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 1 hour 55 minutes

Soak the Römertopf in water for about 15 minutes. In the meantime, slice the onions into thin wedges and peel and dice the apples. Season the pork loin with salt and pepper, sprinkle with Italian herbs, and spread with mustard, then wrap it with the smoked belly slices. Spread half of the onion and apple pieces on the bottom of the soaked Römertopf and place the pork loin on top. Sprinkle with a little Pulbiber and arrange the remaining onion and apple pieces around it. Then sprinkle some granulated vegetable stock over the diced onions and apples and pour in the cider. Close the Römertopf and cook in the oven at 190°C (top/bottom heat) for about 100 minutes.