Pork fillet wrapped in ham with spinach, mushroom and mozzarella filling in puff pastry

Ingredients for 4 servings:

• 600 g pork fillet(s), whole
• 200 g mushrooms
• 100g mozzarella
• 4 slice(s) Black Forest ham
• 150 g leaf spinach, fresh or frozen
• 2 sprigs rosemary
• 1 sprig(s) of thyme
• some nutmeg
• 5 shallots or one medium-sized onion
• 2 garlic cloves, as desired
• olive oil
• salt and pepper
• ½ bunch parsley
• 1 tsp butter
• 1 egg(s)
• 1 pack of puff pastry from the refrigerated section
• 1 head of lettuce (endive)
• Vinegar and oil
• Pumpkin seed oil
• possibly potatoes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

First, roll out the puff pastry and place it in the freezer so that the warm filling doesn’t make the dough too soft when you roll it up later. Preheat the oven to a maximum of 150 degrees Celsius. Season the pork fillet with pepper and sear it briefly on all sides in a preheated pan with a little olive oil until it starts to brown slightly. But don’t overcook it! Remove from the pan. Finely dice the shallots and roughly dice the mushrooms. Sauté the shallots in the same pan in which you seared the fillet with the butter, then add the mushrooms, season with salt and pepper. Remove after about 2 minutes, adding the parsley just before cooking. Return the spinach leaves to the same pan, adding a little more butter if desired. Season with salt, pepper, garlic, and nutmeg. Remove after 2-3 minutes. Now lightly salt the pork fillet on all sides (the other ingredients already have a fair amount of salt), cover with the rosemary and thyme sprigs, and wrap it in the ham. Remove the puff pastry from the freezer and spread the mushrooms, spinach, and diced mozzarella on top. Be careful not to get too much liquid from the mushrooms and spinach. Finally, place the fillet on the puff pastry and roll everything up (it’s easier with two people!). Brush it all over with egg. Bake in the oven for about 30 minutes (at 150 degrees Celsius). This will make the fillet nice and juicy, but still cooked through (I personally don’t like pork too pink). If you prefer it pink, simply reduce the temperature, but not necessarily the cooking time, so the flavors can develop properly. Endive goes perfectly with this, as its bitterness perfectly complements the various flavors. By the way, if you find endive salad too stiff, simply add two small, boiled and diced, still-lukewarm potatoes. This will make it much more pliable. And, very importantly, marinate it with pumpkin seed oil in addition to the regular vinegar and oil dressing (but only with genuine Austrian pumpkin seed oil from Styria).