Pork fillet rolls on roasted porcini mushroom

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 1
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. 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. 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. 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. 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

Nutrition Facts

KCAL
260 kcal
CARBS
1 g
FATS
19 g
PROTEINS
20 g

Categories & Tags

Snacks/PartyAppetizer