Pork Tenderloin in Brioche Dough

Press in. Stir the yeast and sugar and pour into the flour well. Let the butter melt. Mix eggs, milk and salt and add to the flour form with the melted butter. Knead everything into an elastic, rather soft dough. Cover with a wet dishcloth and place in a warm place to rise until doubled in size.

In the meantime, season the pork tenderloin with salt and pepper. Fry in the hot clarified butter all around, including the ends, for three minutes until hearty. Cool down.

Grease a pie dish (quiche dish) about thirty cm long with oil.

On the lightly floured surface, roll out the brioche dough to a thickness of 1 cm. Pluck the parsley leaves from the sprigs, spread them evenly on the dough and press them into the dough with the rolling pin. Place the fillet on top and brush generously with herb mustard. Next, wrap the meat in the dough and press the edges well. Pour the dough packet into the prepared pan with the seam facing up.

Then bake the brioche on rising heat: Put the pastry in the cold oven, set the heat to 100 °C at the beginning, then increase the heat by 20 °C every five min. Bake the last fifteen min at 200 °C.

Turn the brioche out onto a cooling rack and serve lukewarm or cooled.

Our tip: If you like to cook with fresh herbs, it’s best to get some kitchen herbs in pots – that way you’ll always have everything on hand!

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