Pork Loin with Oven-Roasted Potatoes

Preheat the oven to 200 °C and line a large baking tray with baking paper.

In a small bowl, mix the mustard, 15 ml of olive oil, minced garlic, sweet ground paprika, rosemary, thyme, 2 g of salt and 1 g of pepper to make a thick marinade.

Pat the pork loin steaks dry with a paper towel and thoroughly coat them on all sides with the prepared marinade. Let them rest at room temperature for 10 minutes.

In a larger bowl, mix the potatoes cut into wedges, carrot slices and red onion wedges. Drizzle with the remaining 15 ml of olive oil and season with 2 g of salt and 1 g of pepper.

Spread the prepared vegetables evenly over the baking tray.

Place the tray in the preheated oven and roast the vegetables for 15 minutes, until the potatoes start to soften.

After 15 minutes, carefully remove the tray from the oven, stir the vegetables with a spatula, and place the marinated pork loin steaks among them.

Return the tray to the oven and roast everything together for another 20 to 25 minutes, until the pork loin is juicy and cooked through and the potatoes turn golden-brown and crispy. Let the meat rest for 5 minutes before serving.