Mediterranean pork fillet

Ingredients for 3 servings:

• 1 pork fillet(s), in one piece
• 3 bell peppers, pointed peppers (or normal ones, of course)
• 3 cloves garlic, fresh
• 1 small chili pepper(s)
• 1 jar wine, red, dry/semi-dry
• 250 g mushrooms, fresh
• 1 sprig(s) rosemary, fresh
• 1 sprig(s) thyme, fresh
• salt and pepper
• 1 pinch(s) of sugar
• ½ can/n tomatoes, peeled
• 1 tomato(s)
• olive oil
• 1 large onion(s)
• 2 tbsp pesto

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the pork fillet and roughly chop the vegetables. Heat a sufficiently large pot on the stove. Only after the pot is hot, add the olive oil and sear the fillet on high heat on all sides until golden brown, about 3 minutes per side. Remove the fillet from the pot and let it rest on a plate. Now turn the heat back down to medium and fry the roughly chopped onion and the roughly chopped bell pepper in the pot until lightly browned. Then add the garlic and the peeled, chopped tomatoes. Add the rosemary and thyme to the pot and simmer with the lid closed for about 10 minutes. Then add the red wine and stir well. Season everything with salt, pepper, pesto, and a pinch of sugar. Add the meat, mushrooms, and fresh tomatoes to the pot. Simmer everything together for another 10-15 minutes, until the sauce reaches the desired consistency. Goes very well with fresh baguette or oregano-baked potatoes (simply add halved, peeled potatoes to a casserole dish with a little water and the same amount of olive oil, the juice of one lemon, 2-3 tablespoons of oregano, salt, and pepper, and bake for about 20 minutes). This dish also works with other meats or poultry. Instead of pesto, you can also garnish with a little fresh basil just before serving.