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A successful experiment: Pork tenderloin baked in a rye and wheat sourdough bread crust with garlic and rosemary. It tastes great when served fresh and warm, but it is also a very nice addition to a platter of cold cuts, just let cool and cut into thin slices!
About two weeks ago I tried the same idea with a rack of lamb, it tasted great but didn't look so good because it was impossible to find the right places to cut.
For the Bread Dough
- 2 oz / 60g sourdough starter
- 5oz / 150g rye flour
- 7oz / 200g bread flour (wheat)
- 1 tsp / ca. 7 g salt
- ¼ cup / 60ml olive oil
- 2 cloves garlic, chopped
- 1 tsp dried rosemary
- ½ cup 1 tbsp / 140ml water
Tenderloin and Sauce
- 1 pork tenderloin
- freshly ground black pepper
- 2 tbsp olive oil
- ¼ cup breadcrumbs
- ca. ½ tsp salt
- ¼ cup chopped onion
- olive oil
- 1 tbsp tomato paste
- 1/3 cup / 80ml port
- 2/3 cup / 160ml water
- Salt and pepper to taste
- With mortar and pestle, grind together garlic and rosemary.
- Combine all dough ingredients in a mixing bowl.
- Knead until you have a smooth and elastic dough.
- Form a ball, coat with a thin layer of olive oil, place in a bowl and cover.
- At room temperature, let ferment until the volume has approximately doubled. Depending on the starter, this can take a long time (8-12 hours).
Tenderloin and Sauce
- Roll out dough so that the sheet is large enough to wrap the tenderloin. Cover with a damp cloth or food wrap and let rise for another 15-20 minutes.
- Preheat oven to 400°F / 200°C
- Season the pork tenderloin with freshly ground pepper.
- Set pan over medium-high heat. Add olive oil. Brown the tenderloin from all sides, remove from pan. Keep pan for later.
- Season tenderloin with salt, coat with breadcrumbs.
- Wrap tenderloin in the bread dough sheet. Pinch well to seal.
- Place on a lightly greased baking sheet, seam down. Slash the top with diagonal cuts.
- Place in pre-heated oven and bake until the core temperature has reached ca. 130 °F / 55°C. This should take about 35 minutes.
- Brush the top with olive oil. Continue baking until the core temperature has reached 145°F / 63°C. Remove from oven and let rest for at least 10 minutes.
- While the tenderloin in the bread crust is baking, add onions and 1 tbsp olive oil to the pan. Cook the chopped onion over medium heat until golden brown.
- Add tomato paste, cook until lightly browned, stirring frequently.
- Add port and water, reduce for a few minutes. Season with salt and pepper. Strain.
- Carefully slice the tenderloin, keeping the bread crust intact. Serve with the sauce and some vegetables like peas, green beans or bell peppers.
- If you have leftover dough, you can make one or two small rolls or crescents.
- In the photo I served the tenderloin with sauteed peas and sauteed bell peppers.
- Also tastes great cold: Let cool down, then cut into ca. ¼ in / 5mm slices.
Yields 4-6 servinges
If you are into yeast, sourdough and bread, you may also find the Wild Yeast pages interesting.
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