The roast is deeply browned on the outside and melt-in-your-mouth tender on the inside, enveloped in a flavorful sauce that glides off the spoon. Just season it, put it in the oven, and time does the rest. One bite and the whole table falls silent.

Ingredients: 1.5–2 kg pork loin roast, 1 large onion, 4 tbsp mustard, 3 tbsp ketchup, 200 ml heavy cream, 1 cup sour cream, salt and pepper.

Finely chop the onion and mix with the mustard and ketchup. Season the mixture with salt and pepper.

Slice the pork loin several times, but do not cut all the way through. Generously spread the mustard-onion mixture between the slices.

Carefully place the meat in a roasting pan and cook, covered, in a preheated oven at 200 °C (390 °F) for about 50–60 minutes.

Mix the heavy cream and sour cream together, add to the meat, and bake uncovered for another 15–25 minutes, until the roast is nicely browned and cooked through.

Let it rest briefly before carving and serve with the creamy sauce. Potatoes, spaetzle, rice, or fresh vegetables go well with this dish. Enjoy!