Smoked pork loin in dough with autumn vegetables

Ingredients for 4 servings:

• 250 g flour
• 100 g margarine, room temperature
• 1 pinch of salt
• 1 egg(s)
• 2 tbsp water (ice water)
• 750 g raw smoked pork loin without bones
• some pepper
• some juniper berries
• 1 small cucumber(s)
• 1 small zucchini
• ½ jar of baby corn, pickled
• 2 large tomatoes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Sift flour into a bowl, crumble with smooth margarine and salt. Knead in egg and ice water, chill dough. Rub smoked pork with ground black pepper and crushed juniper berries. Brown meat-side down in a pan for 5 minutes, chill. Roll out dough into 2 sheets, place smoked pork on top, fat-side up. Brush the edges with water, place the second sheet of dough on top, and press down. Decorate the dough with a scalloped rolling pin. Bake in a preheated oven at 225°C for 30 minutes. Let rest before slicing. For vegetables: sliced ​​zucchini, cucumber, baby corn, and tomatoes.