Pork fillet in herb dough

Ingredients for 4 servings:

• 600 g pork fillet(s)
• salt and pepper
• 1 tbsp flour
• 50 ml olive oil
• 300 g toast bread
• ½ bunch thyme
• ½ bunch lovage
• ½ bunch rosemary
• ½ bunch parsley
• 1 bay leaf
• 2 eggs
• 20 g butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Based on a recipe by Alberto Melagrana

Pat the pork fillet dry with kitchen paper, season generously with salt and pepper, dust with flour, and fry in hot olive oil until almost cooked through on all sides. Dice the bread, blend with the herbs, eggs, and butter in a food processor until a dough forms. Season with salt and pepper and let rest in the refrigerator for half an hour. Roll out the dough thinly on a piece of kitchen foil, place the loin on one end, and carefully roll it up using the foil. Finish cooking in a preheated oven at 170°C (350°F) for about 10 minutes. Serve with pesto sauce and cauliflower or broccoli florets.