Roast Pork with Zucchini and Bay Potatoes

Preheat the oven to 180 °C. Peel the onions and garlic, clean the soup vegetables, coarsely chop everything together.

2. season pork loin with salt and pepper, fry in olive oil on the rind side over medium heat for 5-7 min until golden brown. Brown the remaining sides and remove from the pan. Add onions, vegetables and garlic and fry as well. Add paradeis pulp, fry briefly, extinguish with a small amount of stock and cook repeatedly. Repeat this process 2-3 times, then add the rest of the stock, beer and mustard, bring to a boil and place in a roasting pan. Put the pork loin on the vegetables and cook in the oven for about 50-60 minutes until pink. 3.

3. clean the potatoes thoroughly with a vegetable brush, score them and put a bay spice in each potato. Place in an oven-proof dish with the pork loin in the stove and cook each for

cook for 35 minutes. Sprinkle with coarse seasoning to serve.

Rinse zucchini and cut into slices. Before serving, sauté zucchini briefly in hot olive oil and season.

Remove the finished roast from the roasting pan and keep warm. Turn oven on top heat.

Strain the sauce through a fine sieve, let it bubble up and thicken with cornstarch, season to taste. Roast the pork loin briefly in the stove until crispy before serving.

Tip: The flesh of young, small zucchini is much more tender than that of larger zucchini.

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