Pork fillet in herb brioche coat

Name: Pork fillet in herb brioche coat
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Ingredients: 5 TABLESPOONS Milk; 1/2 cube (21 g) fresh yeast; 500 g Flour; 1 TEASPOON Sugar; 225 g Butter or margarine; 4 Eggs (size M); 7-10 Tbsp Salt; 1 collar Thyme; 3 Stem(s) Parsley; 2 (350 g each) Pork tenderloin; 7-10 Tbsp white pepper; 50 g Breakfast bacon in slices; 1-2 TABLESPOONS Oil; 8 TABLESPOONS Noilly Prat (French wine aperitif); 1/4 l clear broth (instant); 1 coated Tsp Cornstarch; 1 Egg Yolk; 800 g Princess-boy; 2 small onions; 7-10 Tbsp Tomato florets and thyme; 7-10 Tbsp Flour

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
140 mins

TOTAL TIME
140 mins

Ingredients

Servings: 4

5 TABLESPOONS Milk
1/2 cube (21 g) fresh yeast
500 g Flour
1 TEASPOON Sugar
225 g Butter or margarine
4 Eggs (size M)
7-10 Tbsp Salt
1 collar Thyme
3 Stem(s) Parsley
2 (350 g each) Pork tenderloin
7-10 Tbsp white pepper
50 g Breakfast bacon in slices
1-2 TABLESPOONS Oil
8 TABLESPOONS Noilly Prat (French wine aperitif)
1/4 l clear broth (instant)
1 coated Tsp Cornstarch
1 Egg Yolk
800 g Princess-boy
2 small onions
7-10 Tbsp Tomato florets and thyme
7-10 Tbsp Flour

Directions

1
Warm 3 tablespoons of milk, crumble the yeast and dissolve it in it. Put the flour in a bowl and press a depression into it. Add yeast milk and sugar to the hollow and mix with a little flour to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes. Melt 200 g fat at low heat, let it cool down. Add fat, eggs and 2 teaspoons of salt to the pre-dough. Knead with the dough hook of the hand mixer for about 5 minutes. Work to a smooth dough and let it rise covered for about 1 hour.
2
In the meantime wash the herbs, dab dry and chop finely. Dab the fillets dry and season with pepper. Wrap with bacon. Fry in hot oil all around for 8-10 minutes. Take out and turn in the herbs. Add wine aperitif and broth to the meat and let it boil down for 2 minutes at high heat. Mix cornflour and 3 tablespoons of water. Thicken the sauce with it. Bring to the boil again and season to taste with salt and pepper. Roll out 2/3 of the dough on a floured work surface into 2 plates (approx. 25 x 20 cm). Wrap fillets in them. Whisk the egg yolk with 2 tablespoons of milk and brush the dough with it. Cut out stars from part of the remaining dough for decoration. Shape the remaining dough into large (approx. 4 cm Ø) and small balls and put them together. Place in small muffin cups (approx. 3 cm Ø) and brush with whisked egg yolk. Bake fillets and brioches in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.
3
Bring to the boil again and season to taste with salt and pepper. Roll out 2/3 of the dough on a floured work surface into 2 plates (approx. 25 x 20 cm). Wrap fillets in them. Whisk the egg yolk with 2 tablespoons of milk and brush the dough with it. Cut out stars from part of the remaining dough for decoration. Shape the remaining dough into large (approx. 4 cm Ø) and small balls and put them together. Place in small muffin cups (approx. 3 cm Ø) and brush with whisked egg yolk. Bake fillets and brioches in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. In the meantime, clean and wash the beans and cook in salted water for about 15 minutes. Peel onions and cut into fine slices. Heat the remaining fat. Brown the onion slices in it. Drain the beans and toss in the fat. Arrange fillet and vegetables with some sauce in portions. Serve garnished with tomato florets and thyme. Brioches extra rich
4
In the meantime, clean and wash the beans and cook in salted water for about 15 minutes. Peel onions and cut into fine slices. Heat the remaining fat. Brown the onion slices in it. Drain the beans and toss in the fat. Arrange fillet and vegetables with some sauce in portions. Serve garnished with tomato florets and thyme. Brioches extra rich