Scald the porcini mushrooms with hot water and soak for about 10 minutes. Clean the other mushrooms and cut into pieces. Finely chop the herbs. (Leave a few twigs whole). In a pan, gently froth about 2 tablespoons of butter. Add half of the chopped herbs and fry briefly. Add the cut fresh mushrooms and fry on all sides. Strain the softened porcini mushrooms (save some water), wash them briefly under clean water and then squeeze out lightly. Add to the pan. Add about 75 ml of the saved porcini mushroom water and bring to the boil. Thicken the liquid with breadcrumbs. Let cool a little in a bowl.
Spread the prosciutto slices on a piece of parchment paper.
Rub the pork loin on all sides with a little olive oil and the remaining herbs. Put on the ham. Spread the mushroom filling like a mound on one side of the loin. With the help of the paper, roll the loin tightly into the ham. Tie with kitchen twine. Sear them on all sides in a hot (ovenproof) pan with a little olive oil. Then add a little butter, the garlic cloves and the herb sprigs. Place the pan in the preheated oven. Fry at 180-200 ° C on the middle rack for about 20-25 minutes until crispy. After this time, let the roast rest outside of the oven for about 15 minutes.
This goes well with spaetzle or dumplings. Possibly also a green salad. A fine porcini mushroom sauce would also add the finishing touches
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