Pork fillet wrapped in bread dumplings

Ingredients for 4 servings:

• 1 pork fillet(s)
• 9 rolls, preferably from the day before
• 150 g butter
• 200 ml whole milk, fresh
• 3 large eggs
• 2 onions
• Salt and pepper from the mill
• Nutmeg, freshly grated
• Lard for frying
• 125 ml stock for the sauce
• 250 ml red wine, semi-dry for the sauce, more if desired
• 1 bunch parsley, flat

Instructions

Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

Perfect for the steamer!

For the bread dumpling dough, finely dice the two onions and sauté in 150g butter. Add the parsley and sauté briefly. Meanwhile, start cutting the bread rolls into small cubes (max. 1 cm x 1 cm). The smaller the cubes, the finer the dough will be; it’s worth the effort! Place the bread roll cubes in a sufficiently large bowl. Now whisk the milk with the eggs and season with a generous pinch of salt, pepper, and freshly grated nutmeg. Use the nutmeg sparingly! Pour the sautéed onions and all the butter over the bread roll cubes, then add the whisked milk and mix everything thoroughly. Set aside for 15 minutes and let stand. If the pork fillet still has a silver skin, it must be removed before searing. This is best done with a really sharp knife; I personally use a carpet knife blade. Prepare a pan with lard and sear the pork fillet on all sides. Don’t season beforehand! We’ll do that after searing with a pinch of salt and pepper. Set the pan aside – we’ll use it to make the delicious sauce later. Now, using moistened hands, spread the bread dough into a rectangle on a large piece of cling film. The dough should be no more than 1 cm thick. Place the seared and seasoned pork fillet in the center and roll it up with the cling film (like a candy). Pierce the film in several places to press out any air pockets. Now wrap everything tightly in aluminum foil and pierce this in several places to allow the steam to escape. To prepare the roll in the steamer, place the roll in a perforated dish and cook at 100°C for 30 minutes. If you want to serve a vegetable side dish with it, you can prepare it now. About ten minutes before the end of cooking, prepare the sauce. To do this, reheat the pan with the lard and deglaze with the red wine. Once the red wine has reduced, gradually add the broth and simmer until the sauce reaches the perfect consistency for you. Season with salt and pepper. To serve, remove the foil from the filled dough roll and cut into slices approximately 1.5 cm to 2 cm thick. Arrange on a platter and serve with the sauce.