Peppers with pork loin

Ingredients for 2 servings:

• 1 small pork loin(s)
• 2 bell peppers, red
• 1 small onion(s)
• 1 garlic clove(s)
• 3 tbsp oil
• 100 ml vegetable stock
• 240 g tomatoes, chunky, from the can, drained weight
• 3 sprigs of parsley
• Salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the bell peppers into strips. Halve and slice the onion. Finely chop the garlic. Heat 1 tablespoon of oil in a pan and sauté the onions and garlic until translucent. Add the bell pepper strips and fry over medium heat for about 2 minutes. Deglaze with stock. Finely chop the parsley, reserving a little for garnish, and stir into the vegetables. Add the passata, bring to a boil, and simmer for 3 minutes. Season with salt and pepper. Cut the pork loin into approximately 4 cm thick slices and fry in the remaining oil for 5-6 minutes on each side. Season with salt and pepper. Arrange the loins and bell peppers on plates and garnish with parsley. Serve with rice or baguette.