Summary

Ingredients

• 2 pork fillet (s)
• 1 bunch basil
• 3 tablespoon parmesan
• 10 slices Parma ham
• 2 tablespoon olive oil

For the filling: (pesto rosso)

• 200 g tomato (s), dried, pickled in oil
• 5 tablespoon olive oil
• 1 clove garlic, chopped
• 1 pinch (s) oregano
• 5 basil leaves, fresh
• pepper

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Instructions

1. Preparation of pesto rosso:
2. Puree the sun-dried tomatoes with 5 tablespoons of oil and season with pepper, chopped garlic, finely chopped basil and oregano to taste. In an airtight container, the paste can be kept in the refrigerator for about two weeks.
3. Preparation of pork fillets:
4. Cut the pork fillets lengthways, but do not cut through them. Salt and pepper the meat and line the cut with basil leaves. Mix the parmesan and pesto rosso and spread on the basil leaves.
5. Press the pork fillets back into shape, wrap with Parma ham and brush with olive oil. Place in a baking dish and fry in a preheated oven at 190 ° C for about 30 minutes. Take out of the oven and let rest for 10 minutes.
6. Cut the meat into slices and arrange on a plate.
7. Rosemary potatoes go well with it.