Pork fillet, stuffed with mozzarella and balsamic sauce

Ingredients for 4 servings:

• 1 pork fillet(s)
• 1 pack of mozzarella
• 1 pack of bread(s) (dumpling bread from 10 rolls)
• 2 eggs
• ¼ liter milk, hot
• herbs, Italian
• 1 tbsp sugar
• ½ cup(s) balsamic vinegar
• 1 cup(s) water
• 1 pack of gravy
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bavarian – Italian fillet

Cut a pocket into the pork fillet. Thinly slice the mozzarella and fill the fillet with it. Season with salt, pepper, and Italian herbs. Secure the fillet with toothpicks and fry in hot fat until nicely browned all over. Meanwhile, pour the hot milk over the dumpling bread and let it sit for about 10 minutes, carefully turning it over once. Then add the eggs, salt, and Italian herbs and knead lightly. Remove the fillet from the pan, remove the toothpicks, and coat the meat well with the dumpling dough. Place on a roasting pan or in a shallow baking dish and bake at 170°C for 20-25 minutes until golden brown. For the balsamic sauce, caramelize the sugar, deglaze with the vinegar, add the water and sauce powder, bring to a boil, and season to taste. Broccoli goes well with this.