Pork fillet stuffed with mushrooms and sausage meat

Ingredients for 4 servings:

• 400 g pork fillet(s)
• 70 g onion(s)
• 1 clove(s) garlic
• 80 g chanterelles
• 20 g parsley, chopped
• 200 g sausage meat
• 4 slice(s) ham, cooked, thin slices
• salt and pepper
• Caraway powder
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A festive meal

Carefully clean the chanterelles. Finely dice the onion, garlic, and chanterelles. Add olive oil to a pan and sauté the diced onion, garlic, and chanterelles. Season with salt, pepper, and a little ground caraway. Let the sautéed chanterelles and onion cool, then mix well with the sausage meat and chopped parsley. Cut the pork fillet lengthwise with two slits to create a large, unfolded schnitzel. Be careful not to cut all the way through. Then, using a flat meat tenderizer, flatten the meat between two freezer bags to a thickness of about 3 to 4 millimeters. Season with salt and pepper on both sides, top with the cooked ham slices, and spread the chanterelle sausage meat mixture on top. Then roll up the unfolded pork fillet like a roulade. Place the pork fillet roulade on aluminum foil coated with olive oil. Wrap the aluminum foil tightly around the pork fillet like candy. Cook in a preheated oven at 150 degrees Celsius for about 30 minutes. The internal temperature should be 70 degrees Celsius.