Roast pork à la Provence

Ingredients for 4 servings:

• 1 m.-large zucchini
• 3 bell peppers, red, yellow, green
• 1 onion(s)
• 3 sprigs rosemary
• 6 stalks of thyme
• 1 bulb(s) garlic, young
• 750 g potatoes, new
• 2 bay leaves
• salt and pepper
• 2 tbsp olive oil
• 800 g roast pork (chop roast) in one piece

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

cooked in a Roman pot

Immerse the earthenware pot and lid in cold water for about 10 minutes. Then drain the water. Clean, wash, and slice the zucchini. Clean, deseed, wash, and slice the bell peppers. Peel and dice the onion. Wash the herbs. Pick the leaves off the thyme. Wash the garlic bulb and halve it crosswise. Wash the potatoes thoroughly and halve them. Place the vegetables, onion, potatoes, garlic, bay leaves, rosemary, and 1/4 of the thyme in the earthenware pot. Season with salt and pepper. Mix the olive oil with salt, pepper, and the remaining thyme leaves. Pat the meat dry and rub it with the oil mixture. Place it on top of the vegetables. Cover the earthenware pot and place it in a cold oven. Cook at 150°C (fan oven) for 2 hours. Remove the lid 15 minutes before the end of the cooking time and finish cooking uncovered.