Loin in paprika sauce and spelt

Ingredients for 4 servings:

• 750 g pork loin(s)
• 4 tbsp Ajvar, hot, or to taste
• 250 ml vegetable stock
• 1 onion(s)
• 2 bell peppers, grilled, from the jar
• 200 g cream cheese
• 500 ml spelt
• Water
• 1 tbsp butter
• Paprika powder
• Salt and pepper, from the mill
• Thyme
• 2 stalks of basil
• 1 tsp turmeric powder
• oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

A Cook Yourself Happy recipe on the table in 25 minutes!

Bring 4 coffee cups of water with 2 teaspoons of salt to a boil. To cook the spelt, you need 2 parts water to 1 part spelt. Add the spelt to the boiling water and simmer with the lid open for about 20 minutes. Remove any tendons and membranes from the meat and cut into cubes about 3-4 cm thick. In a large bowl, large enough to hold the meat and broth, whisk or puree the broth with the ajvar and cream cheese. Place the meat in the ajvar marinade or pour it over it and let it simmer for a while. Preheat the oven to 80°C. Peel and finely dice the onion. Heat 2 tablespoons of oil in a pan and sauté the onion. Remove the meat from the marinade and sear in the onion oil for 2-3 minutes on each side, depending on the size. Lightly salt and pepper. Dice the bell peppers, add to the marinade, and puree. Season with a little salt, freshly ground pepper, thyme, and paprika. Remove the meat from the pan and continue cooking on a plate in the oven at 80°C for 8-10 minutes, depending on the size. After 8 minutes, cut a piece in half and check if it is cooked through. Pour the marinade into the pan and bring to a boil. Finely chop the basil and add it to the sauce. Taste the spelt, add a little more water if necessary, and continue simmering. Then stir in the butter and season with the turmeric. Return the meat to the sauce and serve with the spelt. The sauce also goes very well with chicken breast or steaks. You can also cook risotto or rice instead of the spelt.