Stuffed pork fillets with Parma ham

Ingredients for 4 servings:

• 2 pork fillets
• 1 bunch of basil
• 3 tbsp Parmesan
• 10 slices of Parma ham
• 2 tbsp olive oil
• 200 g tomatoes, dried in oil
• 5 tbsp olive oil
• 1 garlic clove(s), chopped
• 1 pinch(s) of oregano
• 5 basil leaves, fresh
• pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Ripened Mayonnaise Fillet

Preparation of the pesto rosso: Puree the sun-dried tomatoes with 5 tablespoons of oil and season with pepper, chopped garlic, finely chopped basil and oregano to taste. The paste will keep in an airtight container in the refrigerator for about two weeks. Preparation of the pork fillet: Cut the pork fillet lengthwise, but not all the way through. Season the meat with salt and pepper and line the cut with basil leaves. Mix the Parmesan and pesto rosso and spread it on the basil leaves. Press the pork fillet back into shape, wrap in Parma ham and brush with olive oil. Place in a baking dish and roast in a preheated oven at 190°C (top/bottom heat) for about 30 minutes. Remove the meat from the oven and let it rest for 10 minutes. Slice the meat and arrange on a plate. Serve with rosemary potatoes.