Buried loin

Ingredients for 2 servings:

• 4 slice(s) pork loin(s), approx. 3 cm
• 3 tbsp extra virgin olive oil
• ½ tsp black pepper, freshly ground
• ½ tsp rosemary, dried
• 1 garlic clove(s), grated
• 1 pinch(s) sweet paprika powder
• Salt
• 1 large tomato(s)
• 12 slice(s) smoked belly (bundle), very thinly sliced

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 45 minutes

fine meat hidden in a muffin tin

Make a marinade from oil, pepper, rosemary, grated garlic, and paprika. Brush the sirloin slices with it, then cover and refrigerate overnight. Line four muffin tins with three slices of smoked belly each, leaving the ends hanging over the edge. Remove the stem from the tomato and cut into eight thin slices. Preheat the oven to 150°C (300°F). First, place a slice of tomato on the smoked belly, then a piece of sirloin, season it lightly with salt, and finish with a slice of tomato. Place the belly ends over the tomato, spread the remaining marinade over the meat, and bake in the oven for 25 minutes. Serve the finished sirloin muffins with your desired side dish and serve immediately. Make a sauce from the resulting roasting juices, possibly with seasonings.