Tomato roast pork fillet with baby potatoes

Dinner

Cooking method: Slow
Serves: 2

Time: Long - longer than 60 minutes
Difficulty: Average - a standard adult who feeds themself could do it

Equipment

• Frying pan
• Slow cooker
• Steamer

Ingredients

• Condiment, cube, or tube
• Tomato puree - some
• Swiss bouillon - 1 teaspoon
• Drink or liquid
• Wine (white) - some
• Eggs / cheese / dairy
• Butter - some
• Milk - some
• Meat
• Pork (fillet) - 500 gm
• Spread
• Mustard - 1 teaspoon
• Vegetable
• Garlic (chopped) - some
• Potatoes (small) - some
• Tomato - 3
• Celery - 2
• Onion (chopped) - 1

Method

Seal the outside of the pork fillet by sautéeing it in a pan. Add the chopped onion and the tomatoes, also chopped, to the pan, along with some garlic and some mustard, and sautée them a bit more. Add all that to your slow cooker, grind some salt and pepper over all of that and put the lid on and set it going. Leave it slow roasting for about an hour and a half.

Time passes.

Finely chop a couple of sticks of celery, and start frying them in a frying pan. Set your steamer pan to the boil, chop your potatoes into the size of pieces you like your steamed potatoes to be, and put them in the steamer pan to cook. Return to your frying pan, and grind some salt and pepper over the celery, and add a big splash of white wine. Stir in the bouillon and boil for a couple of minutes.

Turning back to the slow cooker, transfer everything - including the liquid which will have by now emerged - into the frying pan, leaving the pork to finish off in the slow cooker dry. Keep boiling the enlarged contents of the frying pan to reduce that juice a bit, and add a splash of milk to cream it up a bit.

The potatoes should be done by now; put them on the plates with some big blobs of butter, add the amount of pork fillet you each want to eat next to the potatoes, and finally add your tomato and celery sauce all around the lumpy bits.