Name: Baked pork loin with potatoes, mushrooms and cheese
Prep time: 85 min
Cook time: 85 min
Total time: 85 min
Yield: 4
Ingredients: 8 slices of pork loin; ½ teaspoon salt; ½ teaspoon Italian seasoning; ½ teaspoon ground black pepper; ½ teaspoon sweet paprika; 1 onion, sliced into rings; 6 mushrooms, sliced; 1–2 tablespoons vegetable oil; 4 large potatoes; ½ teaspoon salt; ½ teaspoon ground paprika; ½ teaspoon black pepper; 3 tablespoons vegetable oil; 2 tablespoons tomato paste; 1 tomato, sliced into rounds; 2 tablespoons sour cream; 70 g grated cheese (e.g., Edam or Gouda); fresh or dried dill

Marinating the meat: Coat the loin slices with salt, Italian seasoning, pepper and paprika. Let rest for 10–15 minutes.

Sautéing: Heat the oil in a pan and sear the meat quickly on both sides until golden. Set it aside. In the remaining fat, sauté the onion and add the mushrooms. Cook until they soften and excess liquid evaporates.

Preparing the potatoes: Peel the potatoes and cut them into approximately 5 mm slices. In a bowl, toss them with salt, paprika, pepper, oil and tomato paste.

Assembling in the baking dish: Spread half of the potatoes in a deep baking dish. Place the seared loin on top of them, arrange the remaining potatoes around it. Spread the sautéed onion with mushrooms and the tomato slices over the meat and potatoes.

Baking: Preheat the oven to 180 °C (convection 160 °C). Cover the baking dish with baking paper or foil and bake for 45–50 minutes. Remove the cover, drizzle with sour cream and sprinkle with cheese. Bake another 5 minutes until the cheese melts and turns golden.