Pork fillet in quark dough

Ingredients for 6 servings:

• 250 g flour
• 1 tsp salt
• 175 g butter
• 250 g quark, 20%
• 650 g pork fillet(s)
• n. B. herbal salt
• n. B. herb pepper
• 470 g sausage meat (Leberkäsebrät), fine or veal sausage meat
• 2 egg yolks
• ½ bunch parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Delicious Sunday roast

Make a dough from flour, salt, 150g butter, and curd cheese. Wash the fillet, pat dry, and remove any tendons. Season with salt and pepper. Brown on all sides in the remaining butter, then let cool. Preheat oven to 180°C fan/convection oven. Roll out the dough on baking paper. Mix the Leberkäse (meatloaf) with 1 egg yolk and chopped parsley. Spread half of it evenly over the center of the dough using a palette knife. Place the fillet on top and wrap it in the sausage mixture. Roll up the dough using the baking paper. Brush the dough all over with egg yolk and press it down firmly on the sides. Place on a baking tray and bake in the oven for about 40 minutes. Let it rest briefly and then slice.