Pork fillet in wild garlic bread

Ingredients / Shopping

Pork fillet in wild garlic bread
1 pork fillet about 800 g

For the dough

• 200 g of wheat flour 550
• 50 g of rye flour
• 150 ml of lukewarm milk
• 50 ml white wine
• ½ cube fresh yeast
• ½ tsp salt
• ½ tsp sugar
• ½ teaspoon of fruit vinegar
• a little chopped wild garlic
• alternatively 2 tablespoons of wild herb pesto

Preparation and tips

Prepare the dough by mixing and kneading all the ingredients and let it go for 40 minutes. Then first apply the seedweed herb. While this quietly kinks in front of him, free the pork fillet of fat and tendons. Cut off the top so that the thickness at both ends is about the same. Salt and pepper and in a hot pan from all sides color. Allow to cool briefly on a kitchen crepe. Briefly knead the dough again and roll out to the centimeter. Knead dough briefly and roll out just under the thickness of a finger, beat in the pork fillet, close the ends well and bake at 160 ° C for 30 minutes. After cooking, remove and allow to rest for 5 minutes before cutting. Then sliced in 4 portions together with the champagne cream herb.

Sektrahmkraut

• 300 g of dripped sauerkraut
• 0.25 l sparkling wine
• 0.2 l of cream
• 1 onion diced
• 2 tablespoons butter
• 1 tablespoon of sugar
• Pinch of salt / pepper

Brown onion cubes in 1 tablespoon of butter, add sugar and deglaze with champagne. Add sauerkraut and bring to a boil. Then add cream and simmer on low heat for about 20 minutes with the lid closed. At the end of the cooking time you should get a creamy creamy herb. Remove from heat, add some fresh nutmeg and stir with 1 tablespoon of cold butter