Summary

Ingredients

• 1 pork fillet (s)
• 1 bunch wild garlic
• 100 g ham
• 100 g Gouda
• 1 onion (s)
• 2 tablespoon butter, for frying and pouring over
• 1 tablespoon meat stock
• salt and pepper

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Instructions

1. Cut a pork fillet lengthways with a sharp knife or have the butcher prepare it for stuffing.
2. Steam the chopped onion until translucent, deglaze with meat stock. Add the finely diced ham, reduce a little. Remove the pan from the heat, add the finely chopped wild garlic and chopped cheese and season.
3. Unfold the fillet on the work surface and season with salt and pepper on both sides. Spread the filling on the fillet, roll it up carefully and pin it together with the roulade needles.
4. Fry the fillet vigorously on all sides in a little butter. Now put the fillet in the preheated oven and cook for 1 hour at 120 degrees, pour the roast butter over it.
5. Remove the roulade needles and cut the fillet into thin slices.