Pork loin with onion, plum and tomato puree

Ingredients for 3 servings:

• 1 ½ kg boneless pork loin
• 50 ml oil (curry oil), fiery
• 2 onions, red
• 3 plums
• 100 g dried tomatoes
• 50 g tomatoes, dried, pickled
• 2 tbsp oil from the pickled tomatoes
• 2 tsp garlic cloves pickled and chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 3 hours 55 minutes

with garlic and fiery curry oil

Pour the curry oil into a blender. Finely chop the red onions and pickled garlic or chop them in a food processor, along with the prunes and sun-dried tomatoes, including the pickled ones. Add the remaining oil and the chopped ingredients to the blender and mix everything well. Spread a little of the puree on a long piece of cling film, roughly the length of the pork loin. Place the loin on top, spread the remaining puree over it, and gently massage it in, not forgetting the sides. Then wrap the loin in the cling film to prevent any oil from leaking out and let it rest in the refrigerator for at least 2 hours. Cook in a roasting bag at 160°C (fan oven) for about 75 minutes.