Pork loin in brioche dough
easy
135 mins
135 mins
Ingredients
- 6 TABLESPOONS Milk
- 1/2 cube (21 g) fresh yeast
- 500 g + some flour
- 1 TEASPOON Sugar
- 150-200 g butter/margarine
- 4 eggs + 1 egg yolk (Gr. M)
- 7-10 Tbsp salt, white pepper
- 7-10 Tbsp some thyme and parsley
- 3 Pork fillets (approx. 400 g each)
- 6 discs Bacon
- 1-2 TABLESPOONS Oil
- 8 TABLESPOONS Noilly Prat (French wine aperitif)
- 1/4 l clear soup
- 1 TEASPOON Cornstarch
Directions
- 1
Heat 3 tablespoons of milk, crumble the yeast and dissolve in it. Put 500 g flour in a bowl, add yeast milk and sugar in the middle. Mix with some flour from the edge. Cover and leave to rise in a warm place for about 15 minutes
- 2
Melt the fat, cool it down. Add 4 eggs and 1 1/2 tsp salt to the pre-dough, knead until smooth. Cover and leave to rise for about 1 hour
- 3
Wash herbs, chop. Dab fillets dry, season with pepper. Wrap with bacon. Fry in hot oil for 8-10 minutes. Take out and turn in the herbs
- 4
Add wine aperitif and stock to the meat, simmer briefly. Mix starch and 3 tablespoons of water. Thicken sauce and season to taste. Put aside. Knead dough. Roll out to 3 rectangles (approx. 20 x 25 cm) on a little flour. Wrap fillets in it. Whisk the egg yolk and 3 tbsp. milk, spread the dough. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Heat up the sauce. Arrange everything. Served with: green beans
- 5
Form large (approx. 4 cm Ø) and small balls from the rest of the dough and put them together. Place in a greased muffin tray or paper cups (approx. 3 cm Ø) and brush with egg yolk. Bake the brioches in the oven for about 15 minutes
Nutrition Facts
650 kcal
47 g
28 g
46 g
More Delicious Recipes
