Pork fillet rolled roast stuffed with mushrooms, onions and bacon

Ingredients for 6 servings:

• 1 kg pork fillet(s)
• 500 g minced meat
• 1 m.-sized onion(s)
• 400 g mushrooms
• 1 pack of bacon, sliced
• 1 egg(s)
• 80 g herb butter
• Breadcrumbs
• salt and pepper
• Paprika powder, sweet
• Mustard
• some oil for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 50 minutes

Cut a slit into the underside of the fillet until you have a piece as thick as the rolled roast. Continue cutting open the thick piece. Season the rolled roast on both sides with salt, pepper, and paprika, brush the inside with mustard, and then cover with bacon slices. Season the minced meat with salt, pepper, and paprika and mix with the egg and breadcrumbs, then spread it evenly over the bacon. Dice the onion and quarter or eighth the mushrooms, depending on their size. Brown both in a little oil and about 20g of herb butter, then spread it over the minced meat. Roll the mixture up into a rolled roast and secure with kitchen string or skewers. Brown the rolled roast on all sides. Cut the remaining herb butter into slices and spread it over the rolled roast. Cook in a preheated oven at 180°C (convection oven) for about 1 hour.