Step 1: Ingredients

For 4 people:

- 1 pork sirloin 400g (7/8 lbs or more if you are hungry)
- 2 big onions (more if you like onions)
- 3 beautiful tomatos (more if you like tomatos)
- mustard from Dijon (nice France city located in Burgundy) but mustard from other location may work too
- 1 table spoon of "herbes de Provence" (a mix of marjoram (oregano) 26%, savory 26%, rosemary 26%, thyme 19% and basil 3%)
- 3cl of olive oil
- salt
- pepper

Step 2.1: Once upon a time...

Preparation: 15 minutes
Cooking: 45 minutes

Pre heat the oven at 210 °C (425 °F)

Peal onions and slice thinly or, if like us you don't like crying while cooking, use frozen pre pealed and sliced onions.

Remove peduncle, rince and slice tomatos.

Carpet an oven dish with the onions and tomatos, the slices should overlap.

Add salt, pepper and "herbes de Provence". Pour olive oil.

Place the dish in the oven and wait 10 minutes (it's better waiting with a glass of good vine).

Tip: If the vegetable glaze too fast, cover with aluminum foil at mid baking.

Step 2.2: ... 10 minutes later

Unload the dish.

Place the pork sirloin on the onoins and tomatos.

Coat generously with the mustard.

Place again in oven for 15 minutes (drinking a second glass of vine maybe).

Step 2.3: ... 15 minutes later

Unload again the dish.

Turn down the pork sirloin and coat generously with mustard the other side.

Put the dish in the oven and wait 15 minutes again (and sip a third glass of vine of course!, it's too warm in this kitchen!)

Step 2.4: 5 minutes more

Stop the heating of the oven, but let the dish in for five more minutes (too short for a full fourth glass of wine, but you can have a sip or two) : the meat will soften genlty

Step 3: Time to eat!

Unload the dish, serve and enjoy with a glass of vine (Bordeaux for instance).

Nutrition facts

Per serving: 215kcal (899kJ)
Protein: 31,5g
Lipid: 11,2g
Iron: 2,1mg
Potassium: 775mg
Vitamin B1: 1,1mg
Vitamin C: 15mg
Vitamin E: 1,7mg
Vitamin A: 615µg