Italian pork fillet from the Roman pot

Ingredients for 6 servings:

• 1 kg pork fillet(s)
• 200 g ham, cooked
• 200 g bacon, streaky, in thin slices
• 500 g tomatoes
• 500 g mushrooms
• 1 cup of cream
• rosemary
• Herbs of Provence
• Garlic
• chili pepper(s)
• Tomato paste
• olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

The day before, thinly slice the fillet and layer them in a pot with herbs de Provence, salt, pepper, and olive oil. The next day, peel and slice the tomatoes. Cut the mushrooms into quarters or eighths, depending on their size. Line the soaked earthenware pot with half of the ham and bacon slices. Layer the meat, tomatoes, and mushrooms on top, season with salt and pepper, and drizzle with olive oil. Cover everything with the second half of the ham and bacon slices. Mix the cream with tomato paste, finely chopped garlic, and chopped rosemary, and pour over the top. Close the earthenware pot, place it in a cold oven, and cook the dish at 200°C for 90 minutes. Serve with fresh baguette and salad.