for 4 people

Meat

1 tbsp	peanut oil
1 kg	pork loin
1 tsp	salt
a little	pepper

Vegetables/sauce

1	onion, cut into pieces
200 g	carrots, cut into pieces
200 g	celery, cut into pieces
2 dl	white wine
2	tomatoes, cut into pieces
1	garlic clove, pressed
1	red chilli pepper, cut into rings, deseeded

Roast in the oven

salt and pepper to taste

How it's done

Meat

Heat the oil in a roaster. Season the meat and brown all over for approx. 3 mins., reduce the heat.

Vegetables/sauce

Add the onion, carrots and celery and fry for approx. 2 mins., pour in the wine, bring to the boil. Add the tomatoes, garlic and chilli pepper.

Roast in the oven

Cover and roast for approx. 1 hr. in the bottom half of an oven preheated to 200°C.

To serve, carve the meat. Puree the vegetables with the juices. Season the sauce and serve with the meat.

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