Pork loin with potato gratin, stir-fried vegetables and onion soy sauce

Ingredients for 4 servings:

• 1 kg pork loin
• 2 liters of water
• Salt
• 2 bay leaves
• 4 carnations
• 2 onions
• 2 tbsp soy sauce
• 1 kg potatoes, waxy
• 200 ml cream
• 200 ml milk
• 1 tsp nutmeg, freshly grated
• 4 carrots
• 2 bell peppers, yellow
• 2 zucchinis
• 200 g Emmental cheese, grated
• Parsley, fresh
• Rapeseed oil

Instructions

Working time approx. 1 hour 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours

Wash the vegetables and drain. Bring the water to a boil in a pot, add 1 tablespoon of salt, 2 tablespoons of soy sauce, cloves, bay leaves, pork loin, and peeled whole onions. Cover and simmer for 1 hour. Peel the potatoes and thinly slice them. Briefly bring to a boil in a pot with the cream, milk, nutmeg, and 2 teaspoons of salt. Transfer to a casserole dish, sprinkle with Emmental cheese, and place in the oven at 200°C for 20 minutes. Heat the rapeseed oil in a pot, peel the carrots, halve them lengthwise, and cut them crosswise into half slices, and fry over medium heat. Cut the bell pepper into strips and add them. Halve the zucchini lengthwise, scoop out the flesh with a spoon, slice like the carrots, and add to the pot. Season the vegetables with salt and mix well. Once they have browned, turn off the heat and keep warm in the pot with the lid on. Heat the oil in a pan. After 1 hour, remove the meat from the pan, drain, and sear on all sides in the pan. Remove and keep warm. Remove the onions from the meat stock, puree, and add to the pan. Stir in the meat stock to create a smooth sauce. Bring to a boil briefly, and season with salt if desired. Cut the meat into finger-thick slices, arrange everything on plates, drizzle with the sauce, and garnish with parsley.