Pork loin with onions and peppers in a brunch mango-chili sauce

Ingredients for 3 servings:

• 650 g roast pork (boneless pork loin)
• 1 large onion(s)
• 2 cloves garlic
• 200 g Brunch (Mango Chili)
• 5 tbsp soy sauce
• 250 g bell pepper(s) (mini bell peppers), yellow, red, orange
• 5 g parsley, fresh
• 60 ml vegetable stock
• Salt
• Black pepper, freshly ground
• n. B. cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

Recipe for a 1.5 l slow cooker, 120 watts

Peel the onion, halve it, slice it, put it in a bowl, mix it well with the soy sauce and put everything in the ceramic pot (do not grease the pot). Peel the garlic, slice it, sprinkle it over the onion and turn the heat to low. Put just under half of the mango-chili cream in the middle of the pot on top of the onions and spread it out enough to cover the meat. Wash the meat, pat it dry, season with salt and pepper and place it on the cream. Spread the other half of the cream on the meat and spread it on the sides (this works well with a spoon). Clean and deseed the bell peppers, cut them into small cubes and place them next to and on top of the meat in the pot. Pour the broth into the pot around the meat, put the lid on and let the dish simmer on low for 5 hours. After 2 hours, you can stir the meat around with a plastic spoon. After 5 hours, remove the meat from the pot, slice it, and keep it warm. Season the sauce to taste and thicken with a little cornstarch if desired. Stir in the finely chopped parsley. Now it’s ready to serve. The sauce has a fruity, spicy flavor. I served it with briefly fried sweet potato cubes.