Pork fillet rolls on roasted porcini mushroom

Name: Pork fillet rolls on roasted porcini mushroom
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3-4 Stem(s) Basil; 5 1/2 TABLESPOONS Oil; 300 g Pork tenderloin (middle piece); 8 discs Serrano ham; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Porcini mushrooms (about 4 small); 1 Stalk Thyme; 100 g finished salad mix (refrigerated shelf); 3 TABLESPOONS pale white wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3-4 Stem(s) Basil
5 1/2 TABLESPOONS Oil
300 g Pork tenderloin (middle piece)
8 discs Serrano ham
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Porcini mushrooms (about 4 small)
1 Stalk Thyme
100 g finished salad mix (refrigerated shelf)
3 TABLESPOONS pale white wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp wooden skewers

Directions

1
Wash basil, shake dry, pluck leaves from the stalks. Grease a small pan with about 1/2 teaspoon of oil. Put 4 basil leaves of the same size flat in the pan and fry them at low heat for 2-3 minutes until crispy.
2
Wash the meat, dab dry, cut into slices at an angle. Fold the ham in half. Season the slices of meat with salt and pepper, cover each with 1 slice of ham and 1 leaf of basil. Roll up the slices to small roulades and fix them with wooden skewers
3
Clean and trim the mushrooms, cut the larger mushrooms in half. Wash thyme, shake dry. Heat 1 tablespoon of oil in a small pan. Fry the mushrooms for 4-5 minutes while turning. Fry the thyme for 2-3 minutes, season with salt and pepper, remove the thyme. Add 1 tablespoon of oil to the hot frying fat and fry the meat rolls for 6-8 minutes, turning them over. Add the mushrooms and fry for another 2-3 minutes
4
Wash the lettuce and drain. Season vinegar with salt, pepper and sugar, fold in 3 tablespoons of oil. Mix salad and vinaigrette. Arrange salad, meat and mushrooms on plates