Wrapped Pork Tenderloin
- For the dough
- 125 grams
- 1 tablespoon
Pastry flour (for the work surface)
For the dough: Combine all ingredients in a bowl, mix with 1/8 liter (approximately 1/2 cup) of lukewarm water and knead into a smooth dough. Shape into a ball, brush with oil, wrap in aluminum foil and let rest for at least 30 minutes in the refrigerator.
For the meat: Cut tenderloin lengthwise but do not cut through. On the right side make a cut, turn the meat and again cut on the right. Open meat up and season with salt and pepper. Peel garlic cloves and chop coarsely. Rinse herbs, shake dry and pluck leaves from the stems, chop and cut chives in rolls.
Combine herbs, sunflower seeds, garlic and mustard with 1 tablespoon oil in a blended and puree until a smooth paste is formed. Stir in Parmesan cheese, season with salt and pepper. Spread half of the paste on the inside of the meat, fold up and seal with wooden skewers or toothpicks. Heat clarified butter in a pan and fry on all sides, let cool slightly and remove the skewers. Roll out dough on a floured kitchen towel, then stretch out dough thinly on the heel of the hand to make a rectangular sheet about 60 x 80 cm (approximately 23 1/2 x 31 1/2 inches).
Place tenderloin on the sheet of dough, brush with remaining herb paste and cover with Gouda cheese. Preheat oven to 200°C (approximately 400°F) convection. Fold in edges of the dough sheet and roll up with the help of the cloth. Sprinkle overlapping edges with some egg white. Then put on a greased baking sheet, brush with beaten egg yolk and bake in the oven for about 40-45 minutes. Leave to rest for 5 minutes in the switched off oven. Rinse, dry and diagonally cut zucchini into slices. In a pan with 2 tablespoons oil fry zucchini slices, season with lemon juice, salt and pepper and serve with sliced tenderloin.