Pork Tenderloin with Vegetable Bread Roll Filling

Ingredients

• 1 kg pork tenderloin (with skin)
• Salt
• ground pepper
• Sweet Paprika Powder
• caraway seeds
• 500 g day‑old rolls
• 500 ml milk
• 3 eggs (medium size)
• 250 g Mushrooms
• 2 Garlic cloves
• 1 onion
• mixed mirepoix vegetables
• 2 tbsp butter
• 250 ml dark beer
• 500 ml vegetable broth (instant)
• 1 tbsp Cornstarch

Instructions

1. 1.

   Rub the pork with salt, pepper, paprika and caraway. Dice the rolls and place them in a bowl. Bring the milk to a boil and pour it over the rolls. Whisk the eggs and add them. Mix everything well and set aside.

2. 2.

   Clean the mushrooms. Peel the garlic and onion. Trim the mirepoix vegetables. Dice all finely. Heat 1 tbsp butter. Sauté the garlic, onion, mushrooms and vegetables in it. Season with salt and pepper. Let cool and mix into the roll mixture. Taste again. Spread the filling evenly over the pork and roll it up. Tie with kitchen twine.

3. 3.

   Melt the remaining butter. Place the pork in a roasting pan and brush with the butter. Roast in a preheated oven at 140 °C (gas: level 1, fan: 120 °C) for about 3 hours. After roughly 1 hour baste with beer and vegetable broth. Turn occasionally. After 3 hours raise the temperature to 220 °C (gas: level 4‑5, fan: 200 °C). Pour the pan juices into a pot. Roast the pork skin side up until crisp in about 30 minutes.

4. 4.

   Whisk cornstarch with cold water. Bring the pan juices to a boil and stir in the cornstarch. Let it come to a gentle boil while stirring. Season the sauce with salt and pepper.

5. 5.

   Let the pork rest for 10 minutes. Remove the twine. Slice the pork and serve with the sauce.