Instead of paprika, 350 g of Chinese cabbage or 300 g of pre-cooked sauerkraut can also be used for the cured pork loin; do not use nutmeg. Preparation: For the dough, dissolve yeast in a small amount of milk. Put the flour in a large enough bowl, make a hollow and pour in the yeast milk. Let this dampfl rise in a warm place with the lid closed for about 15 min.
Dice the bread, add the remaining eggs, butter, milk and bread cubes to the dampfl form and knead a smooth dough. Season with salt and nutmeg and let the dough rise repeatedly for 15 min.
Remove the skin from the onions, halve and cut into strips. Rinse peppers, remove the core and cut the pod into one centimeter cubes.
Heat two tablespoons of olive oil in a frying pan. Saute onions and peppers briefly until soft and remove. Add three tablespoons of olive oil to the frying pan, heat, and briefly sear all sides of the Kassler tenderloin in the frying pan.
Roll out the dough to a thickness of two to three centimeters. Form the onion-pepper mixture on it. Place tenderloin in the center and fold dough over it. Wrap the dough roll in a greased aluminum foil and simmer in a large saucepan with water on low heat for 20 to 30 minutes.
Remove the dough roll from the foil, cut it open and place it on the warmed plate. Serve with green or mixed leaf salad.
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