Pork loin on fried potatoes

Ingredients for 4 servings:

• 800 g pork loin
• 6 m.-sized potatoes
• 2 m.-sized onion(s)
• 1 clove(s) garlic
• 1 m.-large bell pepper(s), red
• 2 m.-large tomato(s)
• 125 g bacon cubes
• 1 pack of cheese, e.g. Geramont
• 1 pack of herb curd
• some olive oil
• salt and pepper
• Paprika powder, sweet
• Parsley, chopped
• Spice mix for meat*

Instructions

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

cooked in a dish in the oven

Preheat oven to 180°C (top/bottom heat). Quarter the onions and slice them. Mince the garlic. Dice the bell peppers and peeled potatoes. Cut the tomatoes into light, thick slices. Slice the cheese. Using a sharp knife, lightly score the meat on both sides in a diamond/diamond pattern. Brush the meat with a little oil on all sides and season generously with the spices. Sear it vigorously on all sides in a high pan. After about 10 minutes, the outside should be crispy and can be removed from the pan. In the liquid from the same pan, lightly sear the bacon cubes with the onions and garlic for about 3 minutes over medium heat. Then add the potatoes and bell peppers and stir to combine. Season everything well with salt, pepper, and sweet paprika. After another 5 minutes, remove the pan from the heat, add some parsley, and stir to combine. Cut the meat into thumb-thick medallions. Fill a casserole dish with the fried potatoes from the pan and spread them evenly. Distribute the pork medallions evenly on top. Lightly pepper the meat surfaces and top each with a slice of tomato and cheese. Place the dish in the oven for about 30 minutes. Serve with herb curd cheese. *Choose your meat seasoning as desired; here’s what I used: salt, onions, pepper, paprika, garlic, juniper berries, allspice, thyme, chervil, marjoram, basil, rosemary, mustard flour, nutmeg, bay leaf, cloves, caraway, and coriander.