Mediterranean pork salmon roast

Ingredients for 4 servings:

• 1 kg roast pork (roast salmon, boned pork chop)
• 2 onions
• 2 red bell peppers
• 1 zucchini
• 4 carrots
• 5 tbsp mustard
• 2 garlic cloves
• 500 ml sweet cream
• 200 ml sour cream
• 250 g feta cheese
• Parsley, chopped
• salt and pepper
• chili powder

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 15 minutes

Make slits in the roast every 2 cm, but do not cut all the way through. Brush the mustard between the slits. Place the meat in a baking dish. Mix the sweet and sour cream with the crushed garlic, pepper, and parsley. Pour over the meat, cover, and refrigerate for 24 hours. Peel and dice the onions, bell peppers, carrots, and zucchini. Place in a pan with heated olive oil and sauté. Season with mustard and garlic, pepper, and salt and chili powder, if desired. Pour this vegetable mixture over the meat. Cook in a preheated oven at 180°C for about 90 minutes. Crumble the feta cheese, spread it on top, and return to the oven until the feta has melted. Serve with fresh ciabatta.