Smoked pork in a bread crust

Ingredients for 6 servings:

• 350 g flour
• 100 g almonds, chopped
• 1 packet of dry yeast
• 300 g cream cheese, possibly up to 500 – 600 g
• 150 ml water, lukewarm
• 200 g whipped cream
• 1 tsp salt
• 1 tsp sugar
• 1 tsp herbs de Provence
• 2 bunches of chives
• 1 tbsp mustard
• ½ lemon(s), the juice
• 1 kg boneless lean smoked pork
• pepper
• 100 g almond(s) (salted almonds), if desired

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

For the bread crust, knead the flour with almonds, yeast, heavy cream, salt, sugar, and Provençal herbs with 150 ml of lukewarm water to form a smooth dough. Cover and let rise in a warm place for at least 30 minutes. For the marinade, mix the chives, cream cheese, and mustard, and season with lemon juice. Season the smoked pork with pepper and generously brush with the marinade. Finely chop the chives and roll or sprinkle the smoked pork in them. Place baking paper on a baking sheet, divide the bread crust dough into two pieces, and roll them out (the top half needs to be slightly larger). Place the smaller half on the baking paper, place the smoked pork on top, and then cover with the other, larger half. Press the edges together firmly. Then top the dough with the salted almonds. (The salted almonds aren’t absolutely necessary, but they look nice!) Bake in the oven at 200°C for 90 minutes (or longer). After 30 minutes, cover with parchment paper and continue baking. If you leave the parchment paper off, the batter will darken and could burn! When the smoked pork loin is done, remove the top half of the bread crust and portion it. Cut the smoked pork loin into slices. Serve everything hot! The sauce that develops during baking, as well as the bread crust, are incredibly delicious! This goes best with boiled potatoes, jacket potatoes, or rosemary potatoes.