How to make pork fillet stuffed with porcini mushrooms by flavoring the filling with garlic and chilli pepper and, halfway through cooking, sprinkle the meat with white wine.
Ingredients for 4 people
- 500 g of pork tenderloin
- 1/2 glass of white wine
- 250 g of porcini mushrooms
- 10 tablespoons of extra virgin olive oil
- 2 cloves of garlic
- 1/2 chili pepper
- 1 sprig of parsley
- salt and pepper
How to prepare pork fillet stuffed with porcini mushrooms
Cut the book fillet to form a large slice of meat.
With a meat tenderizer, flatten the meat evenly and sprinkle with salt and pepper.
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In a pan, brown the whole garlic cloves with half extra virgin olive oil and chilli pepper, then add the cleaned and diced porcini mushrooms.
Cook the mushrooms on high heat for 5 minutes and at the end of cooking add the parsley.
Distribute the mushrooms on the slice of meat and wrap it on itself so as to make a roll, then tie it with the kitchen string, then add salt and pepper to taste.
Put the meat roll in a pan, pour the remaining extra virgin olive oil and bake at 220 ° C for about 20 minutes.
Halfway through cooking, moisten the meat with white wine.
At the end, take the meat out of the oven, remove the string and serve the fillet cut into slices.
