Pork Tenderloin in Sour Cream Dough

Salt and pepper fillet pieces, fry in hot oil on all sides, lay out and leave to cool For the sour cream dough, quickly knead all ingredients into a dough, wrap in foil and leave to rest for approx. Let rest in the refrigerator for 30 minutes Roll out dough on a floured work surface as thinly as possible into a rectangle and cut in half, wrap pork tenderloin with dough, roll up, place on a prepared baking sheet, brush with beaten egg and prick several times with a fork, sprinkle with seeds or grains if desired. Bake in the preheated oven at approx. 170 °C for approx. 15 minutes, depending on the thickness. Remove from the oven, cut into slices and arrange in a pleasing way, serve with red wine sauce, herb sauce or any other sauce.

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