Mediterranean pork loin from the oven

Ingredients for 3 servings:

• 3 m.-sized potatoes
• 1 large onion(s)
• 4 cloves garlic
• olive oil
• 100 ml water
• 1 zucchini
• 1 bell pepper(s)
• Italian herbs (thyme, oregano, basil), as needed and to taste
• 1 pack of bacon
• 1 large pork fillet(s)
• salt and pepper
• Paprika powder, hot
• 250 g mushrooms
• 1 pack of tomatoes, pureed (500 ml)
• Sugar, optional

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Peel and quarter the potatoes. Peel and eighth the onion. Peel the garlic and quarter the cloves. Trim and quarter the mushrooms. Add the potatoes, mushrooms, and onion to the roasting pan along with the garlic. Drizzle with olive oil, salt, and pepper. Add 100 ml of water. Place the roasting pan in a preheated oven at 180°C (top/bottom heat) for 25 minutes. Wash the zucchini and cut into thick slices. Wash the bell peppers and chop roughly. Wash and tear the herbs. Spread the bacon on a board. Place the loin on the bacon and season with salt, pepper, and paprika. Then wrap it in the bacon. Briefly puree the passata with the fresh herbs and season with salt and pepper. If you like, add a pinch of sugar to round it off. Remove the roasting pan from the oven. Add the zucchini, bell peppers, and passata. Briefly mix and place the loin on top. Return to the hot oven for another 25 minutes. Let the loin rest for five minutes, then slice and serve with vegetables and sauce. Of course, you can vary the amount of vegetables, potatoes, or herbs, depending on the number of people eating and your own taste.