Pork loin with vegetable ribbons

Preparation:

Preparation: Sear the pork loin in a pan with no added fat, with rosemary and bay leaves, and bake for 12 minutes at 180 degrees. Remove from the oven and immerse the meat in water and ice to stop the cooking. Apart from cutting the vegetables like ribbons (using a potato peeler), blanch them for 20 minutes, cool them in water and ice, and season them with oil, salt and pepper and basil leaves. Cut the tomato into cubes and season it with oil, salt, pepper, basil and black olives. Cut the meat into slices (keeping it together on one side) and intersperse the vegetables. Serve with the tomato salad.