Pork fillet on Mediterranean oven-baked vegetables

Ingredients for 4 servings:

• 400 g potatoes, mostly waxy
• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 zucchini
• 3 small tomatoes
• 2 clove(s) garlic, chopped
• 800 g pork fillet(s), in one piece
• 1 pinch(s) of Provence herbs
• 1 pinch(s) of paprika powder, hot
• 1 tsp, leveled salt
• pepper
• 1 tbsp olive oil
• 1 small can of tomato paste
• 200 ml vegetable stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel the potatoes and cut into wedges or large cubes, deseed the bell peppers and chop them into large pieces, as well as the tomatoes. Slice the zucchini. Mix the vegetables with the herbs de Provence, the finely chopped garlic, salt, pepper, paprika, and a little olive oil and place them in a covered casserole dish. I use the Tupperware Ultra, but any other lidded dish should work, too. It should work in a Roman pot, too. Place the casserole dish in a preheated oven at 200 degrees Celsius for about 25 minutes. In the meantime, season the pork fillet with salt and pepper and sear briefly on all sides in a little olive oil. It shouldn’t be overcooked! Then place it on the bed of vegetables and cook everything together for another 20 minutes. If that’s too dry for you, mix the tomato paste with the vegetable broth, season to taste, and pour the sauce over the fillet and vegetables 10 minutes before the end of the cooking time.