Fillet rolls with porcini mushrooms

Name: Fillet rolls with porcini mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Leaf salad (e.g. rocket, head and frisée salad); 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 2 stem(s) Basil; 4 discs Serrano ham; 300 g Pork tenderloin; 4 (approx. 150 g) Porcini mushrooms; 7-10 Tbsp dried thyme; 8 wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Leaf salad (e.g. rocket, head and frisée salad)
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Oil
2 stem(s) Basil
4 discs Serrano ham
300 g Pork tenderloin
4 (approx. 150 g) Porcini mushrooms
7-10 Tbsp dried thyme
8 wooden skewers

Directions

1
Wash the salad and drain well. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 1 tablespoon of oil.
2
Wash the basil and remove the leaves. Halve the ham. Wash the meat, dab dry and cut diagonally into 8 thin slices. Beat the slices flat one by one (see tip), season with salt and pepper.
3
Cover each with 1⁄2 slice of ham and some basil leaves. Roll up to small roulades and pin them.
4
Clean the mushrooms thoroughly and possibly halve them. Heat 1 tablespoon of oil in a coated pan. Sauté the mushrooms in it thoroughly. Season with thyme, salt and pepper. Take them out.
5
Heat 1 tablespoon of oil in a frying pan. Fry the fillet rolls for 6-8 minutes. Add the mushrooms and heat up again briefly. Mix salad and vinaigrette. Arrange everything.