Pork Fillet Wrapped in Bread Dumplings

Summary

Ingredients

• 1 pork fillet (s)
• 9 rolls, preferably from the day before
• 150 g butter
• 200 ml whole milk, fresh
• 3 large egg (s)
• 2 onions)
• Salt and pepper from the mill
• Nutmeg, freshly grated
• Pork lard for frying
• 125 ml stock for the sauce
• 250 ml red wine, medium dry for the sauce, more if you like
• 1 bunch parsley, smooth

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Instructions

1. For the bread dumpling dough, finely dice the two onions and sauté in 150 g butter. Add the parsley and sauté briefly. Meanwhile, start cutting the rolls into small cubes (max. 1 cm x 1 cm). The smaller the cubes are cut, the finer the dough will be, the effort is worth it! Put the bun cubes in a sufficiently large bowl. Now whisk the milk with the eggs and season with a good pinch of salt, pepper and freshly grated nutmeg. Use the nutmeg sparingly! Pour the sweaty onions with all the butter over the bread cubes, then add the whisked milk and mix everything together properly. Set aside for 15 minutes and let it steep. If the pork fillet still has a silver skin, this must be removed before frying. This works best with a really sharp edge; I personally use a carpet knife blade for this. Prepare a pan with lard and sear the pork tenderloin on all sides. Do not season beforehand! We do that after searing it with a pinch of salt and pepper. Put the pan aside - this is where we will make the delicious sauce afterwards. The bread dough is now spread out on a large piece of cling film, ideally with moistened hands. The dough should be no more than 1 cm high. Put the seared and seasoned pork fillet in the middle and roll it up with the cling film (like candy). Then pierce the film in several places so that the air pockets can be pushed out. Now wrap everything tightly in aluminum foil and pierce it in several places so that the steam can escape. For preparation in the steamer, place the roll in a perforated bowl and cook at 100 ° C for 30 minutes. If you want to serve a vegetable side dish, you can prepare it now. Prepare the sauce about ten minutes before the end of cooking. To do this, heat the pan with the lard again and deglaze with the red wine. When the red wine has boiled down, gradually add the broth and let the sauce boil down until it has the perfect consistency for you. Season to taste with salt and pepper. To serve, remove the foil from the filled rolling pin and cut into approx. 1.5 cm to 2 cm thick slices. Arrange on a platter and serve with the sauce.

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