Roast pork salmon in vegetable stock

Ingredients for 3 servings:

• 1 pork loin, approx. 700 g
• Tomato paste
• salt and pepper
• 2 tomatoes
• 2 carrots
• 1 onion(s)
• 1 garlic clove(s)
• 1 bay leaf
• Cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mashed potatoes, pasta or rice are delicious as a side dish.

Rinse the pork loin roast and slice it almost to the bottom with a sharp knife, creating a fan-shaped roast. Rub the inside of each slice with tomato paste, or spread the tomato paste between the slices and rub the bottom with tomato paste. Season generously on all sides with salt and pepper. Rub the bottom with salt and pepper as well. Heat a sufficient amount of sunflower oil in a large, deep casserole dish. When the oil is hot, brown the roast for a few minutes on all sides, including the ends. Deglaze with a large cup of cold water. The bottom of the pan should be covered, and the roast should be submerged in water. Under no circumstances should it be half submerged. Roughly chop the vegetables and add them to the water along with the bay leaf and, if desired, the garlic clove. Simmer with the lid closed at medium heat for 50-60 minutes. 25 minutes before the end of the cooking time, you can prepare the side dish. Ten minutes before the end of cooking, finely chop the parsley and add it to the stock. If desired, you can sprinkle some grated cheese between the roast slices.