Fillet in bread crust
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Ingredients (Serves 4):
  • 550 g. pork tenderloin
  • 1 packet of Fior Fiore bread mix
  • 4 sausages
  • 100 g. bacon
  • white wine to taste
  • 3 tbs extra virgin olive oil
  • rosemary
  • salt
  • pepper
  • twine
Preparing:
  1. Prepare the bread by following the instructions on the Fior Fiore Bread Mix package. Shape the dough into a baguette and bake. Wash the fillet under running water, drain it and dab it with a paper towel. Place the fillet in a bowl with extra virgin olive oil, salt, pepper, rosemary and a glass of white wine.
  2. Cut the baked baguette lengthwise and remove the crumb. Peel the sausages and spread them in one side of the bread cavity. Drain the fillet, preserving the liquid and place it on the other of the two halves, then close it and wrap the bread with the bacon, finally tying it with twine. Place it all on the baking tray that you have previously lined with tin foil. Bake in the oven preheated at 200°C.
  3. Pour the marinade where the fillet had been over the bread as it cooks.
Gourmet
Preparation Time: 50
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Fillet in bread crust

Ingredients (Serves 4):
  • 550 g. pork tenderloin
  • 1 packet of Fior Fiore bread mix
  • 4 sausages
  • 100 g. bacon
  • white wine to taste
  • 3 tbs extra virgin olive oil
  • rosemary
  • salt
  • pepper
  • twine
Preparing:
  1. Prepare the bread by following the instructions on the Fior Fiore Bread Mix package. Shape the dough into a baguette and bake. Wash the fillet under running water, drain it and dab it with a paper towel. Place the fillet in a bowl with extra virgin olive oil, salt, pepper, rosemary and a glass of white wine.
  2. Cut the baked baguette lengthwise and remove the crumb. Peel the sausages and spread them in one side of the bread cavity. Drain the fillet, preserving the liquid and place it on the other of the two halves, then close it and wrap the bread with the bacon, finally tying it with twine. Place it all on the baking tray that you have previously lined with tin foil. Bake in the oven preheated at 200°C.
  3. Pour the marinade where the fillet had been over the bread as it cooks.