I don’t know about other countries, but here in Russia pork is the second most affordable and widely available kind of meat (the first is chicken), so there are tons of ways to cook it. This particular way i like because the dish doesn’t requires any special fuss to be made in order to cook it, and it’s also two in one: both a main course and a side dish at the same time. And, of course, for its taste too, because potatoes cooked in meat juices are pretty interesting indeed.

 



Ingredients:

• 800 gr pork loin bone-in
• 3-4 potatoes
• 2 red onions
• 1 tsp dried rosemary
• spice mix for pork
• spice mix for potatoes

 

 

 

Wash the pork, dry it up a bit and cut into chunks with a bone in each.

Fry it on a hot pan on both sides until golden, diving the meat in batches to be fried.

While the meat is cooking, prepare the vegetables: peel the potatoes and cut them into thin circles.

Peel the onions too and cut them in thin half-circles.

Spread the pieces on the bottom of a baking tray and sprinkle it with the spice mix for potatoes.

Then spread the onions evenly atop the potatoes.

And, finally, put the meat atop the vegs and sprinkle it with the spice mix and dried rosemary. Whatever juice was left in the pan after you cooked the meat, pour it into the baking tray and add a little water so its bottom is not dry.

Bake the tray in an oven heated to 200′C about 30 minutes, and if the potatoes aren’t ready by then, cover the tray with foil (so the meat won’t burn) and continue until the potatoes are all cooked-through and tender.