Pork fillet Provence

Ingredients for 2 servings:

• 4 tbsp Ajvar (pepper puree, not hot!)
• 25 g herbs de Provence, frozen
• 300 g mushrooms
• 1 pork fillet(s)
• 1 m.-large zucchini
• 2 tomatoes
• 2 spring onions
• 4 m.-sized potatoes
• 200 g sheep’s cheese
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lightly salt and pepper the pork fillet. Mix the ajvar with 2 tablespoons of oil and the herbs, and brush the fillet with half of the ajvar cream. Brown the pork fillet in a pan with the remaining oil on all sides for about one minute on each side. Clean the mushrooms, but do not wash them. Wash the zucchini and tomatoes. Cut three approximately 1 cm thick slices from the mushrooms, zucchini, and tomatoes. Cut the remaining vegetables into 1 cm cubes. Preheat the oven to 175 °C. Score the pork fillet every 2 cm, just deep enough to hold the meat together. Brush the prepared vegetable slices with the ajvar cream and insert them into the cuts in the fillet. Peel the potatoes and dice them as well. Cut the washed spring onions into rings and briefly sauté them in the meat juices from the fillet. Add the potatoes and fry for about 5 minutes, stirring constantly. Stir in the remaining vegetables. Mix the remaining ajvar cream with half a cup of water and add to the vegetables. Season with salt and pepper. Place the prepared pork fillet in the baking dish. Arrange the vegetables around it. Cut the feta cheese into 2 cm cubes and scatter over the top. Bake for about 40 minutes at 175°C. Recommended temperature with a probe thermometer: approximately 65-70°C.