1 pork tenderloin

500 g potatoes

2 garlic cloves

2 onions

salt & pepper

2 tbs mustard

1 red pepper

150 g tomatoes

1 zucchini

olive oil

dried rosemary & thyme


Fill a ovenproof form with some olive oil. Peel the onion, garlic cloves and potatoes. Cut the potatoes in thin slices. Put the vegetables and the potatoes in the form. Flavor the vegetables and the potatoes with the herbs, salt and pepper. Bake it in the oven for 20 minutes at 185° degrees.

Heat some olive oil in a pan. Rub the tenderloin with some mustard and roast it from both sides. Put the meat to the potatoes and the vegetables and bake it another 20 minutes.

Tip: just use less olive oil and the potatoes will be crispy.

.s. cookingCatrin