Pork Tenderloin in Pasta Dough

For the dough, mix the flour with the salt. Stir the oil with the eggs, add to the flour form and prepare the whole to a firm dough. Knead this on a little flour for a few minutes until elastic. Rest dough in the refrigerator with the lid closed for about 1 hour.

For the filling, rinse the broccoli in cold water and cut into small florets, rinse and cut with the stems into 5 mm thick slices. Pre-cook the broccoli in a little salted water for 3 to 5 minutes, drain and cool. Cut the tomatoes unpeeled into small cubes. Cut the basil into thin strips.

Season the filet, then fry it heartily in hot oil on all sides, take it out and let it cool down a little bit.

Roll out the dough on flour to a rectangle of about 30 x 40 cm. Spread the broccoli evenly on the dough, leaving a 1.5 cm border all around. Add the tomatoes, season well with pepper and salt, and finally sprinkle with basil. Place the fillet in the center, brush the edges of the dough with water. Fold the dough inward on the two long sides, then roll the fillet tightly into the dough from the narrow side, pressing the edges well to smooth. Place the roll in a clean kitchen towel and roll it up tightly, then tie the ends of the towel with kitchen string.

Bring the soup to a boil in a large, wide skillet, pour in the roll, and simmer the fillet for 25 to 30 minutes.

For the tomato sauce, remove onion and garlic from

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