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Loin in bread crust

Meat205 minutes4 people350 calories
1/52/53/54/55/5 (38 votes)
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By Ascen Jimenez

loin-in-crust

For better or for worse, we are already in the final stretch of the Christmas holidays. Meal of Kings and start in earnest with the new year For that special day I propose this Pork loin in bread crust.
Maybe you have already made meat wrapped in puff pastry, but have you tried it with bread dough? The meat remains with all its juice and the bread very, very crunchy.
Before wrapping the meat with the dough, remember to put a few tablespoons of miel, almonds and your Aromatic herb favorite. And something important, accompany it with a vegetable sauce or with a cream. This onion and mushroom dip he is doing great.

By the way, Happy New Year everyone!

Loin in bread crust

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Pork loin with honey, almonds and rosemary wrapped in bread dough. The bread is very crispy and will be the crust of the meat. It will also make it cook in its own juice.

  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: meat
  • Calories: 350
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 piece of fresh tenderloin tape of approximately 500 g
  • 2 tablespoons honey
  • Some raw almonds with skin
  • Fresh rosemary

For the bread dough:

  • 300 g warm water
  • 15 g fresh baker's yeast
  • 500 g of bread flour
  • 5 g of sugar
  • 10 g of salt

Preparation

  1. To make the bread dough we put the water and yeast in the glass and program 5 seconds, speed 4.

  2. Add the flour, sugar and salt. We mix 30 seconds, speed 6.

  3. We knead 2 minutes, closed cup, spike speed.

  4. Let the dough rest in the glass for approximately 1 hour.

  5. We put the dough on the work table that we will have floured before. We knead it a little and stretch it with a rolling pin until we obtain a rectangle approximately 40 wide x 30 high. We place the meat in the center of the rectangle, vertically. We salt the meat. We put on it a couple of tablespoons of honey, raw almonds with skin and a little rosemary. We wrap our meat with the bread dough.

  6. We let it rest for another hour, in a warm place free from drafts.

  7. Bake for 1 hour and 10 minutes at approximately 220º. When the first 20 minutes have passed, we cover our bread with a little aluminum foil so that the surface does not burn.

Notes

This meat must be accompanied with a sauce or cream. The mushroom is doing very well.

 Equivalences with TM21

Thermomix equivalences

More information - Onion and mushroom sauce


Discover other recipes of: Meat, Dough and Bread, Christmas

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  1.   adegeavogue said
    ago 9 years

    How many degrees do you bake it? 180 or 200º?

    Reply to adegeavogue
    1.    Ascen Jimenez said
      ago 9 years

      Hello!
      I bake it at 220º. I add it to the recipe that I had passed 😉
      Thank you!

      Reply to Ascen Jiménez
  2.   Pablo said
    ago 9 years

    Hi! In the miracle bread recipe, in order for it to come out perfect (as it does to me) you have to put it in a closed container or in a roasting bag. Wouldn't it be better in a 200º roasting bag?

    A greeting!!!!

    Reply to Pablo
    1.    Ascen Jimenez said
      ago 9 years

      Hi, Pablo,
      You can do the test. Keep in mind that, in this case, we let the dough rise a couple of times while in the miracle bread we bake it right after kneading it.
      A hug!

      Reply to Ascen Jiménez
  3.   glory said
    ago 9 years

    They raise a question that has nothing to do with this recipe is that I made scorpion cake and how did I erase it, I wanted to ask you if it can be frozen? It was very successful although it was not very clear to me if the thorn should be removed.

    Reply to glory
    1.    Ascen Jimenez said
      ago 9 years

      Hello, Gloria,
      I think it can be frozen.
      A hug!

      Reply to Ascen Jiménez