Pork fillet wrapped in ham with cream cheese and herb topping on mushrooms

Ingredients for 3 servings:

• 320 g pork fillet(s)
• 200 g light cream cheese with 0.2% fat
• 20 g flakes (soy flakes)
• 340 g mushrooms, from the jar or fresh
• 90 g ham, cooked
• 26 g butter, soft
• 15 ml extra virgin olive oil
• 1 m.-sized onion(s)
• 2 cloves garlic
• 5 tbsp herbs, fresh
• 200 ml white wine
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

SIS suitable

Arrange the mushrooms in a baking dish and pour in the white wine. Wrap the cooked ham around the fillet and place it on top. Finely chop the herbs (a mix of chives and parsley, and less oregano, thyme, garlic cloves, savory, borage, burnet burnet, tarragon, and rosemary). Peel the onion and garlic, dice the onion, and finely dice the garlic. Mix the cream cheese with the herbs, soy flakes, softened butter, onion, garlic, and olive oil. Season well with salt and pepper, and spread it on the fillet. If you don’t have any fresh herbs on hand, it’s best to use the frozen 8-herb mixture. Preheat the oven to 220°C and bake at 200°C for about 45 minutes. 1 serving contains approximately 18g fat, 10g carbohydrates, and 40g protein.