Smoked pork in bread dough with mustard

Ingredients for 6 servings:

• 1,500 g boneless smoked pork
• ½ tsp white pepper
• ½ tsp thyme, dried
• ¼ tsp sage, dried
• 1 tbsp mustard
• 1 tbsp oil
• 1 kg dough (bread dough from the bakery)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Place the smoked pork loin on a board. Mix the spices with the mustard and oil to a paste and spread a thin layer over the meat. Roll out the finished bread dough (you can probably make it yourself; I’m too lazy for that and order it from the bakery) on a floured surface to about 1 cm thick, place it on the smoked pork loin, and press it together underneath. It’s a bit time-consuming, but this way you won’t have a “seam” on top. Let the smoked pork loin rest on a baking sheet for 10 minutes, then bake at 200°C (400°F) on the middle rack for 60-65 minutes. Let it rest for another 15 minutes before slicing.