Easter Special - Smoked Pork Loin covered in bread dough and served with warm

  • Easter Special !!!
  • Bread dough preparation:
  • Cover pork loin with bread dough, using plenty of flour at your working table
  • Take it out of the oven and let it cool  down for 5 min.
  • Slice it into 1cm thick slices and serve it with warm horseradish sauce.This dish also tastes good when served cold.
Issue 22, March 2010.

Master chef Emanuel Wernbacher is the Corporate Chef of Lev Restauant at Leopolis Hotel. Emanuel has worked in some of the world’s most celebrated kitchens and his many culinary achievements include two Michelin Stars for his work at the Winter Garden Restaurant at Panhans Grand Hotel in Austria. He specialises in Austrian, Continental, European and Fusion cuisines and will be sharing his chef’s secrets with Lviv Today readers each month.
Next month: A surprise especially for the Mother’s Day holiday!

Yours, Emanuel Wernbacher


Easter Special
Smoked Pork Loin covered in bread dough and served with warm horseradish sauce
Portion for 6-8 people
Preparation time: 1 hour for the dough
Cooking time: 25-30 min

Ingredients:
1-1.5kg smoked pork loin

Warm horseradish sauce
3 table spoon butter
2 table spoon flour
2 table spoon mustard
150g horseradish
Some salt
Some sugar
250 ml milk


Bread dough
180g White flour
(all purpose or bread flour)
180g Whole wheat flour
1 table spoon salt
1 table spoon sunflower seeds
1 table spoon instant yeast
120g Kefir
120g Plain yogurt
1-2 table spoon water


Step-by-step recipe instructions:

Bread dough preparation:
Mix flours, salt, sunflower seeds and instant yeast together in a large bowl. Add kefir, yogurt and begin mixing. This is easier if you have a stand mixer, but you can also do this with a large spoon, too. Mix until dough forms a ball, adding water if needed. The dough should be slightly sticky. Continue kneading, either with the mixer of on lightly floured board for 5-7 minutes. Let the dough rest for 5 minutes, and then knead again for 1 minute. Form into a smooth ball and place in an oiled bowl, turning to coat the top. Cover with a clean dish towel and let rise in a warm place until doubled.


Horseradish sauce preparation:
Melt butter in a pot add flour and roast it slightly without colour. Add mustard, horseradish and milk. Let it boiled for 10 min. Add salt and sugar according to your taste.
Pork loin preparation:
Cover pork loin with bread dough, using plenty of flour at your working table and on your hands so that the dough does not stick too much. Put the covered loin on an oven tray covered with baking paper. Preheat your oven to 200 C for 10 minutes and bake it for app. 25 min. until the dough turns light brown. Take it out of the oven and let it cool down for 5 min. Slice it into 1cm thick slices and serve it with warm horseradish sauce. This dish also tastes good when served cold.