Schär's Pork Wellington


800-900 g
cured pork joint or pork loin
For the dough:
1 package
8 g
dry yeast
16 g
fresh yeast
½ tsp
½ tsp
1 tbsp
olive oil
550 ml
lukewarm water
egg yolk for brushing
1 tbsp
milk for brushing


  • Briefly cook the pork joint or loin in boiling water, then continue cooking at a low temperature for another 20 minutes.
  • Remove the meat from the water and let it cool. In the meantime, prepare the bread dough.
  • Add salt to the flour and pour the mixture into a bowl. Dissolve yeast in warm water with sugar.
  • Mix the flour and the liquid mixture until it becomes a soft dough. The dough should come away from the bowl.
  • Cover with a damp cloth and let sit for 10 minutes. Roll out the dough on a floured surface to form a rectangle about 1 cm thick.
  • Place the meat in the centre and wrap the dough around it to cover it completely.
  • Cut away the excess dough and use it to create decorations on the outside.
  • Place the meat on a baking sheet covered with oven parchment with the join side facing down and let it sit for 30 minutes in a warm place.
  • Mix the egg yolk with milk and brush the bread dough with it. Preheat the oven to 230 degrees.
  • Put a bowl with water in the oven. Bake the pork in the oven for 50 minutes on the middle shelf.
  • After 10 minutes lower the temperature to 200° C. Slice the meat and serve while hot.

At a glance

Preparation time
20 min
Cooking / Baking time
50 min
Cooling / Resting time
1 h

Nutritional information

per 100g
protein 15g
fat 5g
carbs 22g
kcal 205
kj 866
Products in this recipe