Marinated pork fillet in the slow cooker

Ingredients for 1 servings:

• 850 g pork fillet(s)
• 1 can of tomatoes, chopped
• 100 ml homemade vegetable broth
• 100 g cucumber(s), with peel
• 1 shallot(s), alternatively regular onion
• 2 cloves garlic
• 1 tbsp thyme, dried
• 1 tbsp rosemary needles, fresh
• Rapeseed oil, as desired
• Sea salt, from the mill
• Pepper, colorful, from the mill
• 1 tsp sweet paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 30 minutes

Recipe for a 3.5 l SC, 200 watts

First, prepare the marinade in a large bowl: Peel the onion, dice it finely, and add it to the bowl. Peel the garlic, dice it finely, and add it to the bowl. Add the herbs, spices, and oil. Add the meat, turn it over, and cover. Let it marinate for several hours—ideally overnight. Add the broth and canned tomatoes to the pot, stir, and set the heat to high. Cut the cucumber into 5 equal slices and place them in the pot. Place the marinated meat on top of the cucumber slices, then pour the remaining marinade over the meat. Cover and cook for 1 hour. After 1 hour, turn the fillet over in the pot, pour the sauce from the pot over it, and cook covered for another hour. Afterward, my fillet was tender and delicious—I ate it with pasta and the CP tomato sauce. Recipe for a 3.5-liter SC, 200 watts